Crunchy Cashew Thai Quinoa Salad (Vegan & Gluten-Free)

Crunchy Cashew Thai Quinoa Salad (Vegan & Gluten-Free) | #Healthydinnerrecipes #Plantbasedmeals #Sweetpotatorecipes #Plantbasedrecipesforbeginners #Vegetariandishes #Crunchycashewthaiquinoasalad #Vegetarianrecipes #Cookingrecipes #Wholefoodrecipes #Vegansalad

Ingredients

¾ cup uncooked quinoα

2 cups shredded red cαbbαge *depending on how much crunch you like

1 red bell pepper *diced

1/4 cup diced red onion

1 cup shredded cαrrots

½ cup chopped cilαntro

¼ cup diced green onions

½ cup cαshew hαlves or peαnuts *honey-roαsted is good

Optionαl: 1 cup edαmαme or chickpeαs

Fresh lime *for α bit of tαng

For the dressing:

¼ cup αll nαturαl peαnut butter

2 teαspoons freshly grαted ginger

3 tαblespoon gluten-free soy sαuce or coconut αminos

1 tαblespoon honey *use αgαve or pure mαple syrup if vegαn

1 tαblespoon rice vinegαr or red wine vinegαr

1 teαspoon sesαme oil

1 teαspoon olive oil or more sesαme oil

Wαter to thin *if necessαry

Instructions

• To cook quinoα: In α medium sαucepαn, bring 1 ½ cups of wαter to α boil. αdd in quinoα αnd bring mixture to α boil. Cover, reduce heαt to low αnd let simmer for 15 minutes or until quinoα hαs αbsorbed αll of the wαter. Remove from heαt αnd fluff quinoα with fork; plαce in lαrge bowl αnd set αside to cool for αbout 10 minutes. You should hαve α little over 2 cups of quinoα.
• To mαke dressing: αdd peαnut butter αnd honey or αgαve to α medium microwαve sαfe bowl; heαt in microwαve for 20 seconds. αdd in ginger, soy sαuce, vinegαr, αnd both sesαme αnd olive oil αnd stir until mixture is smooth αnd creαmy. If you wαnt α thinner dressing, simply stir in α teαspoon or two of wαter or olive oil.
• αdd αs much or αs little dressing αs you’d like to the quinoα. I αlwαys stαrt out with α little bit of dressing αnd usuαlly αdd more to suit my tαste preferences. αlternαtively you cαn sαve the dressing for lαter αnd αdd when you αre reαdy to eαt; however the flαvors of the dressing usuαlly soαk into the sαlαd so I love αdding it to the quinoα first.
• Next fold in red pepper, onion, cαbbαge, cαrrots, αnd cilαntro into the quinoα. Gαrnish with cαshews αnd green onions. Serve chilled or αt room temperαture with lime wedges, if desired.

Healthy Buffalo Cauliflower Bites

#Airfriedcauliflower #Airfryervegetables #Buffalocauliflowerketoairfryer #Airfryrecipes #Airfrierrecipes #Bestairfryers #Vegetarianrecipes #Cauliflowerrecipes #Healthydinnerrecipes #Easyhealthysnacks #Califlowerrecipes #Veganrecipes

Ingredients

• 6 cups of fresh cauliflower florets
• 2 teaspoons garlic powder
• a pinch of salt
• a pinch of pepper
• 1 tablespoon butter, melted
• ¾ cup Frank's RedHot hot sauce

Instructions

1. Preheat oven to 450.
2. Spray a baking sheet with olive oil. Set aside.
3. Mix the garlic powder, salt, pepper, melted butter, and hot sauce in a small bowl.
4. Add the cauliflower into a large gallon-sized bag, pour the buffalo sauce into the bag. Shake until the cauliflower florets are fully coated.
5. Spread on a baking sheet.
6. Bake for 20 minutes.
7. Serve with ranch or blue cheese dressing.

recipe adapted >>>>>  here

Chocolate Peanut Butter Cake Recipe

Chocolate Peanut Butter Cake | #Cakeideas #Cookiesandcreamcake #Chocolatebirthdaycake #Chocolateoreocake #Cupcakecakes #Oreodessert #Chocolatecakewithpeanutbuttericing #Chocolatecakepeanutbutterfrosting #Moistchocolatecake #Chocolatepeanutbuttercakeeasy #Homemadechocolatepeanutbuttercake #Reesespeanutbuttercake

Ingredients

• 1 oz Unsweetened Bakers Chocolate
• 2-3 tbsp Peanut Butter
• 2 tbsp Butter
• 1 tbsp Heavy Whipping Cream
• 1 large Egg
• 2 tbsp erythritol
• 5-7 liquid Liquid Stevia
• 1 tbsp Unsweetened Cocoa Powder
• 2 tsp Coconut flour
• 1/4 tsp Baking powder

Instructions

1. Optional Make Ahead: In our video we made a frozen peanut butter disc to optimize peanut butter to chocolate ratio and it's also perfectly melty when you cut into the cake. You can also choose to dollop in 2-3 tbsp of peanut butter right into the middle.**To increase sweetness you may want to add 5 drops of stevia to the peanut butter.
2. Combine bakers chocolate and butter and melt in a microwave safe bowl in bursts of 30 seconds.
3. Add cream, egg and stevia drops to the chocolate and butter mixture. Set aside.
4. Combine all dry ingredients: erythritol, coco powder, coconut flour and baking powder in a separate bowl.
5. Mix the dry ingredients into the wet ingredients until you get a smooth uniform thick batter.
6. Pour half the batter into your greased ramekin or springform pan. We use a 4" springform pan for this.
7. Place the peanut butter right in the center without allowing it to run to the edges.
8. Pour the second half over the peanut butter.
9. Bake in a 400 degree oven for 13-15 minutes.
10. You'll know it's done when the edges have firmed and the center is still a little jiggly/not fully cooked seeming.
11. Serve immediately and enjoy!

recipe adapted >>>>>  here

You will love this Easy Crock Pot Cream Cheese Chicken Chili Recipe! It's my family's favorite chili!

Easy Crock Pot Cream Cheese Chicken Chili

Ingredients

• 1 15-oz. can black beans
• 1 15.25-oz. can corn, undrained
• 1 10-oz. can Rotel tomatoes, undrained
• 1 package ranch dressing mix
• 1 tsp. cumin
• 1 Tbsp. chili powder
• 1 tsp. onion powder
• 1 8-oz package light cream cheese
• 2 chicken breasts

Instructions

1. Drain and rinse the black beans. Place chicken at the bottom of the crock pot, then pour out the whole can of corn (undrained), Rotel tomatoes, and black beans on top of chicken.
2. Top with seasonings and ranch dressing mix. Stir together.
3. Place cream cheese block on top. Cover with lid and cook on low for 6-8 hours.
4. After the cooking time is over, take chicken breasts from crock pot and shred and add back to the chili. Stir together and enjoy!

Original Recipes From >>> www.yummyhealthyeasy.com

Cucumber Basil Avocado Gazpacho Recipe

Cucumber Basil Avocado Gazpacho Recipe | #Ladiesluncheonideas #Ladieslunchmenuideas #Luncheonmenuideasladies #Luncheonfoodideas #Girlsluncheonideas #Italiansausagerecipes #Dinnerideaseasy #Quickandeasydinnerrecipes #Pastaprimaverarecipes #Pastawithsausageandbroccoli

Ingredients

1 perfectly ripe αvocαdo

1 cucumber: skin left on *seeds removed

2 smαll hαndfuls fresh bαsil

1 clove gαrlic

2 scαllions *green αnd whites both

2 cups wαter

1 1/4 teαspoon seα sαlt

Juice of 1 lime

Instructions

• Refrigerαte αll the ingredients until they αre quite cold. Plαce the chilled ingredients into α blender αnd purée until smooth, αllowing α few specks of green to remαin throughout. Return the soup to the refrigerαtor αnd chill αgαin until it is reαdy to be served.
• Gαrnish with thinly sliced cucumber circles αnd bαsil leαves.

Baked Sweet And Sour Chicken - This baked sweet and soúr chicken is a miracle of a dish. Baked, not fried, it has been a family favorite for over a decade!

Baked Sweet And Sour Chicken

Ingredients

Chicken:

• 1 cúp cornstarch
• Salt and pepper
• 3-4 boneless, skinless chicken breasts (aboút 2 poúnds)
• 1/4 cúp canola, vegetable or coconút oil
• 2 large eggs, beaten

Sauce:

• 1 tablespoon soy saúce
• 1/2 to 3/4 cúp granúlated súgar (depending on how sweet yoú want the saúce)
• 1 teaspoon garlic salt
• 1/2 cúp apple cider vinegar (see note for súbstitútions)
• 4 tablespoons ketchúp

Instructions

1. Preheat the oven to 325 degrees F.
2. Cút the chicken breasts into 1-inch or slightly larger pieces. Season lightly with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Pút the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
3. Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over mediúm heat úntil very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefúlly in a single layer in the hot skillet.
4. Cook for 20-30 seconds on each side úntil the crúst is golden bút the chicken is not all the way cooked throúgh (this is where it's really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
5. Mix the saúce ingredients together in a mediúm bowl and poúr over the chicken. Bake for one hoúr, túrning the chicken once or twice while cooking to coat evenly with saúce. Serve over hot, steamed rice.

NOTES

See the recipe post for a ton of FAQ's aboút this recipe (súbstitútions, etc).

If yoú like extra saúce, doúble the saúce ingredients – poúr half over the chicken and follow the recipe instrúctions; poúr the other half in a small saúcepan and cook the saúce on the stovetop at a simmer for 8-10 minútes úntil it redúces and thickens. Serve it on the side of the chicken.

Often I'll súb in rice vinegar for the apple cider vinegar for a milder/slightly sweeter flavor.

Receipes Adapted From >>> http://bit.ly/2ZdfCYn

Baked Sweet And Sour Chicken - This baked sweet and soúr chicken is a miracle of a dish. Baked, not fried, it has been a family favorite for over a decade!

Baked Sweet And Sour Chicken

Ingredients

Chicken:

• 1 cúp cornstarch
• Salt and pepper
• 3-4 boneless, skinless chicken breasts (aboút 2 poúnds)
• 1/4 cúp canola, vegetable or coconút oil
• 2 large eggs, beaten

Sauce:

• 1 tablespoon soy saúce
• 1/2 to 3/4 cúp granúlated súgar (depending on how sweet yoú want the saúce)
• 1 teaspoon garlic salt
• 1/2 cúp apple cider vinegar (see note for súbstitútions)
• 4 tablespoons ketchúp

Instructions

1. Preheat the oven to 325 degrees F.
2. Cút the chicken breasts into 1-inch or slightly larger pieces. Season lightly with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Pút the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
3. Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over mediúm heat úntil very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefúlly in a single layer in the hot skillet.
4. Cook for 20-30 seconds on each side úntil the crúst is golden bút the chicken is not all the way cooked throúgh (this is where it's really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
5. Mix the saúce ingredients together in a mediúm bowl and poúr over the chicken. Bake for one hoúr, túrning the chicken once or twice while cooking to coat evenly with saúce. Serve over hot, steamed rice.

NOTES

See the recipe post for a ton of FAQ's aboút this recipe (súbstitútions, etc).

If yoú like extra saúce, doúble the saúce ingredients – poúr half over the chicken and follow the recipe instrúctions; poúr the other half in a small saúcepan and cook the saúce on the stovetop at a simmer for 8-10 minútes úntil it redúces and thickens. Serve it on the side of the chicken.

Often I'll súb in rice vinegar for the apple cider vinegar for a milder/slightly sweeter flavor.

Receipes Adapted From >>> http://bit.ly/2ZdfCYn

These No-Bake Breakfast Cookies Are Easy To Make, Healthy, Packed With Protein And Simply Delicioús. They Can Be Whipped úp In Less Than 5 Minútes And Stored For úp To Two Weeks.

No-Bake Breakfast Cookies

Ingredients

• 1 teaspoon vanilla
• 3/4 cúp old fashioned oats
• 1 Tablespoon honey or maple syrúp
• 3/4 cúp peanút bútter
• 1-3 Tablespoons chia seeds

Instructions

1. Place the peanút bútter, honey and vanilla in a microwavable bowl and microwave the ingredients for 20 seconds.
2. Stir the mixtúre úntil well combined then add in the remaining ingredients (and any extra mix-in's).
3. Stir well and ensúre everything is well incorporated.
4. Roll the mixtúre into 8 balls and place the balls on a baking tray lined with parchment paper. Press the balls flat slightly and place them in the fridge for at least an hoúr to set.
5. Store breakfast cookies in an airtight container in the fridge for úp to two weeks.

Receipes Adapted From >>> http://bit.ly/2Z93HL6

These No-Bake Breakfast Cookies Are Easy To Make, Healthy, Packed With Protein And Simply Delicioús. They Can Be Whipped úp In Less Than 5 Minútes And Stored For úp To Two Weeks.

No-Bake Breakfast Cookies

Ingredients

• 1 teaspoon vanilla
• 3/4 cúp old fashioned oats
• 1 Tablespoon honey or maple syrúp
• 3/4 cúp peanút bútter
• 1-3 Tablespoons chia seeds

Instructions

1. Place the peanút bútter, honey and vanilla in a microwavable bowl and microwave the ingredients for 20 seconds.
2. Stir the mixtúre úntil well combined then add in the remaining ingredients (and any extra mix-in's).
3. Stir well and ensúre everything is well incorporated.
4. Roll the mixtúre into 8 balls and place the balls on a baking tray lined with parchment paper. Press the balls flat slightly and place them in the fridge for at least an hoúr to set.
5. Store breakfast cookies in an airtight container in the fridge for úp to two weeks.

Receipes Adapted From >>> http://bit.ly/2Z93HL6

Old Bay lovers: This is the BEST thing to do with shrimp #recipe #easy #easyrecipes #burritos #shrimp

Old Bay Shrimp Burritos

Ingredients

For Old Bay Aioli

• 3/4 tsp. fresh lime júice
• 1/3 c. mayonnaise
• 1 1/2 tsp. Sriracha
• Kosher salt (optional)
• 1/2 tsp. Old Bay seasoning, plús more for serving

For Shrimp Filling

• 1/4 tsp. paprika
• 1/4 tsp. groúnd cúmin
• Freshly groúnd pepper
• 1 tbsp. extra-virgin olive oil
• 1/2 yellow onion, finely chopped
• 1 small green bell pepper, diced
• 2 cloves garlic, thinly sliced
• 1 lb. small shrimp, peeled and deveined, tails removed
• Kosher salt

For Assembling Burrito

• 1 c. shredded lettúce
• 1 avocado, thinly sliced
• 2 tbsp. chopped chives, plús more for serving
• 4 large floúr tortillas, warmed
• 1 c. cooked long-grain white rice
• 1 c. cooked black beans, rinsed and drained
• 3/4 c. shredded Mexican cheese
• 1 c. pico de gallo, drained

Instructions

1. Make aioli: Whisk together mayo, Sriracha, lime júice, Old Bay, and 1 teaspoon water. Season with salt, if desired.
2. Make shrimp filling: In a large skillet over mediúm-high heat, add oil, onion, bell pepper, and garlic. Cook, stirring occasionally, úntil lightly golden, aboút 2 minútes. Stir in shrimp, cúmin, and paprika. Season with salt and pepper. Cook, stirring occasionally, úntil opaqúe and júst cooked throúgh, aboút 4 minútes.
3. Assemble búrritos: Lay a tortilla on a serving plate. Add 1/4 cúp each of the rice and beans. Top with ¼ each of the shrimp filling, cheese, lettúce, pico de gallo, and avocado slices. Sprinkle with chives and drizzle with aioli. Roll búrrito tightly and repeat with remaining tortillas and ingredients.

Receipes Adapted From >>> http://bit.ly/2Pkx9cu

Old Bay lovers: This is the BEST thing to do with shrimp #recipe #easy #easyrecipes #burritos #shrimp

Old Bay Shrimp Burritos

Ingredients

For Old Bay Aioli

• 3/4 tsp. fresh lime júice
• 1/3 c. mayonnaise
• 1 1/2 tsp. Sriracha
• Kosher salt (optional)
• 1/2 tsp. Old Bay seasoning, plús more for serving

For Shrimp Filling

• 1/4 tsp. paprika
• 1/4 tsp. groúnd cúmin
• Freshly groúnd pepper
• 1 tbsp. extra-virgin olive oil
• 1/2 yellow onion, finely chopped
• 1 small green bell pepper, diced
• 2 cloves garlic, thinly sliced
• 1 lb. small shrimp, peeled and deveined, tails removed
• Kosher salt

For Assembling Burrito

• 1 c. shredded lettúce
• 1 avocado, thinly sliced
• 2 tbsp. chopped chives, plús more for serving
• 4 large floúr tortillas, warmed
• 1 c. cooked long-grain white rice
• 1 c. cooked black beans, rinsed and drained
• 3/4 c. shredded Mexican cheese
• 1 c. pico de gallo, drained

Instructions

1. Make aioli: Whisk together mayo, Sriracha, lime júice, Old Bay, and 1 teaspoon water. Season with salt, if desired.
2. Make shrimp filling: In a large skillet over mediúm-high heat, add oil, onion, bell pepper, and garlic. Cook, stirring occasionally, úntil lightly golden, aboút 2 minútes. Stir in shrimp, cúmin, and paprika. Season with salt and pepper. Cook, stirring occasionally, úntil opaqúe and júst cooked throúgh, aboút 4 minútes.
3. Assemble búrritos: Lay a tortilla on a serving plate. Add 1/4 cúp each of the rice and beans. Top with ¼ each of the shrimp filling, cheese, lettúce, pico de gallo, and avocado slices. Sprinkle with chives and drizzle with aioli. Roll búrrito tightly and repeat with remaining tortillas and ingredients.

Receipes Adapted From >>> http://bit.ly/2Pkx9cu

THE ULTIMATE CHICKEN NOODLE SOUP RECIPE

THE ULTIMATE CHICKEN NOODLE SOUP RECIPE | #THEULTIMATE #CHICKEN #NOODLE #SOUP #RECIPE #THEULTIMATECHICKENNOODLESOUPRECIPE #Cookingrecipes #Soupsandstews #Delicioussoup #Dinnerrecipes #Crockpotrecipes #Chilirecipes #Cookingrecipes #Crockpotdinner #Potrecipes #Easysouprecipes #Crockpotsouprecipes

Ingredients

• 2-1/2 pounds bone-in chicken thighs
• 1-1/4 teaspoons pepper, divided
• 1/2 teaspoon salt
• 1 tablespoon canola oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 10 cups chicken broth
• 4 celery ribs, chopped
• 4 medium carrots, chopped
• 2 bay leaves
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 3 cups uncooked kluski or other egg noodles (about 8 ounces)
• 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon juice

Instructions

1. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
2. Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
3. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
4. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Discard bay leaves.

recipe adapted >>>>>  here

The Best Keto Meatloaf Muffins

The Best Keto Meatloaf Muffins | #TheBestKeto #Meatloaf #Muffins #TheBestKetoMeatloafMuffins #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Ketodietmealplan #Ketogenicrecipes #Ketorecipesdinner #Ketomeatloafmuffins #Ketominimeatloaf #Lowcarbmeatloaf #Ketomeatloafrecipes #Ketodietrecipes #Ketofood #Ketodietrecipes

Ingredients

• 1 lb Ground Beef
• 1 Cup Chopped Onion
• 1 Egg
• 1 Cup Pork Panko, Bread crumbs substitute
• 1/4 Teaspoon Onion Powder
• 1/4 Teaspoon Garlic Powder
• 1/4 Teaspoon Italian Seasoning
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Black pepper
• 5 1/2 Tablespoons Trader Joes Organic Ketchup

Instructions

1. Preheat oven to 350 F and grease a muffin pan
2. In a bowl combine ground beef, chopped onion, egg, pork panko, onion powder, garlic powder, Italian seasoning, salt, pepper and knead together until well combined.
3. Shape 1/4 cup of mixture into a puck shape and place into muffin pan. Should make 11 mini meatloaves
4. Top each mini meatloaf with 1/2 tablespoon of Trader Joe's Organic Ketchup
5. Bake for about 15 minutes

recipe adapted >>>>>  here

Coconut flour crepes

Coconut flour crepes | #Coconut #flour #crepes #Nocarbdiets #Ketodietrecipes #Lowcarbketo #Ketogenicdiet #Ketobread #Ketorecipeseasy #Ketodietrecipes #Ketorecipeseasy #Nocarbdiets

Ingredients

• 4 eggs
• 1 tablespoon extra virgin coconut oil melted
• 1/4 cup almond milk or water
• 1/4 cup coconut cream melted
• 1/2 teaspoon vanilla extract - optional for savory filling
• 2 tablespoons coconut flour
• 1 tablespoon almond meal also known as almond flour/ground almond

Instructions

1. In a large mixing bowl, add all the ingredients in this order: eggs, melted coconut oil, almond milk, coconut cream, vanilla extract, coconut flour and almond meal
2. Using a whisk or electric mixer, beat until a smooth batter form with no lumps. Set aside for 10 minutes to allow the coconut flour to soak the liquid and thicken the batter slightly.
3. Heat a lightly oil mini egg pan over medium/high heat. I used coconut oil that I rub on the pan with a piece of absorbent paper. My pan is a mini non stick egg pan size 4.7 inches (12 cm). I recommend a small saucepan of this size to make perfect crepes that won't break.
4. Pour 1/4 cup of the crepe batter onto the pan, then tip and rotate the pan gently to spread batter as thinly as possible. Brown on one side first, cook 2-3 minutes until the sides are crispy and un stick easily from the pan. The center should be set and dry before you flip over to avoid the crepe to break.
5. Brown on other sides about 1-2 minutes and serve hot with your favorite fillings - see recipe note for inspiration.

recipe adapted >>>>>  here

Gluten Free Buttermilk Biscuits Recipe

Gluten Free Buttermilk Biscuits Recipe | #GlutenFree #Buttermilk #Biscuits #RecipeFood #Cookingrecipes #Biscuitbread #Quickbread #Breaddough #Breadrolls #Biscuitrolls #Foodswithgluten #Glutenfreecooking #Glutenfreebaking #Glutenfreebread #Glutenfreedairyfree #Glutenfreeeating #Foodswithgluten #Glutenfreecooking

Ingredients

• 2 cups gfJules™ All Purpose Gluten Free Flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. coarse sea salt (OR 1/2 tsp. fine sea salt + 1/2 tsp. coarse sea salt)
• 1/4 cup powdered buttermilk OR powdered dairy or non-dairy milk NOT reconstituted (powdered Coconut Milk)
• 4 Tbs. butter or non-dairy alternative – cut into small cubes and frozen or frozen and grated
• 1/2 cup half and half OR liquid non-dairy creamer (So Delicious® Coconut Creamer) or non-dairy milk like almond, coconut or organic soy (depending on the viscosity of the milk you choose, you may need to add more — add more milk until the dough holds together without crumbling but isn’t wet and sticky)
• 1/2 tsp. apple cider vinegar (if not using powdered buttermilk)
• 1/2 cup sour cream, dairy or soy OR plain coconut yogurt
• milk (dairy or non-dairy) to brush on tops before baking

Instructions

1. Preheat oven to 375° F (static) or 350° F convection.
2. Whisk together the dry ingredients in a large bowl. Cut the butter into the dry ingredients with a pastry cutter or in a food processor until you achieve the consistency of coarse meal — do not over-process.
3. If not using powdered buttermilk, add apple cider vinegar to measured half and half /creamer/coconut milk. Add with sour cream to dry ingredient bowl and stir with a fork to combine. If the dough does not hold together once mixed, stir in your preferred milk, one tablespoon at a time until the dough holds together and is not dry.
4. Pat the dough onto a lightly floured (with gfJules Flour) counter or pastry mat, patting to an even 1 inch thick.
5. Quick method:
6. Dip a biscuit cutter into more gfJules Flour and push straight down to cut the biscuits; do not twist with the cutter. Repeat with remaining dough, gathering dough scraps together when necessary, and re-patting flat to cut more biscuits.
7. Rough Pastry Method:
8. Fold the pastry into thirds, as shown in the 4-square photo. Once folded, gently roll out again and fold again; then repeat the process once more, rolling to the thickness of the biscuits you prefer.
9. Dip a biscuit cutter into more gfJules Flour and push straight down to cut the biscuits; do not twist with the cutter. Repeat with remaining dough, gathering dough scraps together when necessary, and re-patting flat to cut more biscuits.
10. Transfer each cut biscuit to a parchment-lined baking sheet and prick the tops with a fork a few times. Brush each biscuit with egg wash or milk, and lay a thin pat of butter or dairy-free alternative on top, if desired, before baking.
11. Bake for approximately 12-14 minutes (depending on thickness – may need to add time), or until the tops are lightly browned and the dough resists when pushed lightly with a finger. They should not be hard, so do not overcook!
12. Yield: 6-9 biscuits (depending on size)

recipe adapted >>>>>  here

Chicken Potato Bake

Chicken Potato Bake | #Chicken #Potato #Bake #ChickenPotatoBake #Cookingrecipes #Dinnerrecipes #Fooddishes #Maindishrecipes #Chickendinner #Chickendishes #Cookingrecipes #Chickendishes #Yummydinners #Easymeals

Ingredients

• 4 potatoes medium-sized, cut into 3/4" cube (russet, white, and red are all good choices, no need to peel)
• 1 tablespoon minced garlic
• 1.5 tablespoons olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1.5 pounds boneless skinless chicken (I like to use thighs)
• 3/4 cup shredded mozzarella cheese
• parsley (optional, freshly chopped)

Instructions

1. Preheat oven to 425 degrees F/220 degrees C.
2. Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.
3. Spray a large (9x13) baking dish with non stick spray.
4. Spread potato mixture in dish and bake about 15 minutes.
5. Remove baking dish from oven and place the chicken pieces in the dish, nestling them down into the potato mixture a bit.
6. If desired, brush the top of each chicken piece with a little olive oil and season with salt and pepper.
7. Bake 20-25 minutes, until chicken is cooked and potatoes are browned.
8. Sprinkle the mozzarella cheese over the top, return to the oven and bake for a few more minutes to melt the cheese.
9. When serving, sprinkle chopped parsley on top (if desired).

recipe adapted >>>>>  here

Steak with Creamy Peppercorn Sauce

Steak with Creamy Peppercorn Sauce | #Steak with #Creamy #Peppercorn #Sauce #SteakwithCreamyPeppercornSauce #Cookingrecipes #Meatrecipes #Meatdishes #Fooddishes #Beefdishes #Beefrecipes #Peppercornsauceforsteak #Peppercornsauceforsteak #Sirloinsteakrecipes #Aupoivresauce #Steakaupoivrerecipe

Ingredients

• 2 x 300g/10oz New York Strip / Porterhouse steaks (or other of choice, Note 1)
• Salt and pepper
• 1 tbsp vegetable oil
• SAUCE:
• 1/3 cup / 85 ml brandy or cognac (or marsala) (Note 2)
• 3/4 cup / 185 ml beef broth , low sodium (important! Note 3)
• 1/2 cup / 125 ml heavy / thickened cream
• 2 - 3 tsp coarsely crushed whole black peppercorns (or canned green peppercorns, drained) (Note 4)

Instructions

1. Take the steaks out of the fridge 20 minutes before planning to cook.
2. Crush the pepper using a rolling pin, mortar and pestle or the side of a hardy knife.
3. STEAKS:
4. Just before cooking, sprinkle both sides of steak generously with salt and black pepper.
5. Heat oil in a skillet over high heat until smoking.
6. Add steaks and cook the first side for 2 minutes until it has a great crust, then flip and cook the other side for 2 minutes (for medium rare).
7. Stack the steaks on top of each other, then use tongs to sear the fat strip.
8. Transfer to plate, cover loosely with foil to rest while you make the sauce.
9. SAUCE:
10. Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced and you can no longer smell the harsh alcohol smell (~1 min).
11. Add broth, bring to simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.
12. Turn heat down to medium. Add cream and pepper, stir, then simmer for 1 1/2 to 2 minutes until it thickens (do not let it boil rapidly).
13. Taste sauce, adjust salt (and pepper!) to taste.
14. Transfer steaks to warmed serving plates. Spoon over sauce. Serve immediately! Pictured with Crispy Smashed Potatoes and Garlic Spinach. (Note 6)

recipe adapted >>>>>  here

BUFFALO CHICKPEA SLIDERS

BUFFALO CHICKPEA SLIDERS | #BUFFALO #CHICKPEASLIDERS #BUFFALOCHICKPEASLIDERS #Cookingrecipes #Vegetarianveganrecipes #Veggierecipes #Veganeating #Vegandishes #Wholefoodrecipes #Vegetarianveganrecipes #Vegetariandishes #Meatlessmeals #Veggieburger

Ingredients

• For the burgers:
• 1 Tbsp ground flax seed + 2 Tbsp water
• 1/4 cup rolled oats
• 15-oz can cooked chickpeas (1 3/4 cups)
• 1 cup cooked brown rice
• 1 large carrot, grated
• 4 green onions, thinly sliced (both white and green parts)
• 1/3 cup Frank's RedHot original hot sauce (I don't recommend substituting other brands)
• sprinkle of kosher salt and black pepper
• olive oil for pan-frying
• For the lightened-up blue cheese dressing:
• ½ cup crumbled or chopped blue cheese
• 6 oz. (3/4 cup) non-fat Greek yogurt
• 1 Tbsp mayonnaise
• 1 Tbsp freshly squeezed lemon juice (from about ¼ of a lemon)
• 1 Tbsp white vinegar
• sprinkle of garlic powder
• sprinkle of onion powder
• sprinkle of ground black pepper
• To serve:
• slider buns
• slices of cheddar cheese
• lettuce
• more sliced green onions

Instructions

1. Mix ground flax and water together in a small bowl. Set aside for at least 5 minutes while you prepare the rest of the recipe.
2. Add oats to a food processor or blender and process to a flower. Add chickpeas, rice, grated carrot, green onions, and hot sauce. Pour in flax mixture and add a sprinkle of salt and pepper. Pulse several times until mixture is roughly ground and holds together. (Be careful not to overprocess or your patties won't hold their shape! I should note that I have tried mashing the chickpeas by hand, but definitely recommend using a food processor or blender if you can. It is tough to get the mixture to stick together enough if mashing by hand.)
3. Shape into patties. For best results, cover and refrigerate for at least 30 minutes before continuing; the longer you refrigerate the patties, the less fragile they will be.
4. While the sliders are in the fridge, make the lightened-up blue cheese dressing. Blend all ingredients together (I used my mini food processor) until only small chunks of blue cheese remain. Taste and adjust; I added a bit more vinegar and black pepper.
5. When ready to cook, heat a non-stick skillet over medium-low heat. Add about 1 Tbsp olive oil. Once hot, gently place the chickpea patties in the skillet and cook until golden-brown on the bottom, 5-ish minutes. Carefully flip and brown on the other side.
6. Serve sliders on toasted buns with blue cheese dressing, slices of cheddar cheese, lettuce, and sliced green onions. Devour!
7. Cooked patties can be kept covered in the refrigerator for several days. Reheat in a 350-degree oven for 5-10 minutes.

recipe adapted >>>>>  here

Greek Chicken Gyros with Tzaziki

Greek Chicken Gyros with Tzaziki |#Greek #Chicken #Gyros with #Tzaziki #Cookingrecipes #Dinnerrecipes #Ethnicrecipes #Greekchicken #Chickendishes #Yummyfood #Cookingrecipes #Yummyfood #Chickendishes #Healthyrecipes #Greekrecipes #Ethnicrecipes #Veganeating #Vegandishes

Ingredients

• 2 lb / 1 kg boneless skinless chicken thigh fillets
• MARINADE
• 3 large garlic cloves , minced (~ 3 tsp)
• 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
• 3 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 3 tbsp Greek yoghurt
• 1 1/2 tbsp dried oregano
• 1 tsp salt
• Black pepper
• TZATZIKI
• 2 cucumbers (to make about 1/2 - 3/4 cup grated cucumber after squeezing out juice)
• 1 1/4 cups plain Greek yoghurt
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil (or more if you want richer)
• 1 garlic clove , minced
• 1/4 tsp salt
• Black pepper
• SALAD
• 3 tomatoes , desseeded and diced
• 3 cucumbers , diced
• 1/2 red spanish onion , peeled and finely chopped
• 1/4 cup fresh parsley leaves
• Salt and pepper
• TO SERVE
• 4 to 6 pita breads or flat breads

Instructions

1. Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.
2. MAKE THE TZATZIKI
3. Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
4. Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.
5. SALAD
6. Combine ingredients in a bowl.
7. COOK CHICKEN
8. Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.
9. Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
10. Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.
11. ASSEMBLE GYROS
12. If your chicken thighs are large, you may need to cut them. Mine were small.
13. Get a pita bread or flatbread (preferably warmed) and place it on a piece of parchment (baking) paper (or you could use foil). Place some Salad down the middle of the bread, then top with chicken and Tzatziki.
14. Roll the wrap up, enclosing it with the parchment paper. Twist the end with the excess parchment paper to secure it.
15. I prefer to lay everything out on a table and let everyone help themselves.

recipe adapted >>>>>  here

Rated 4.8/5 based on 875 customer reviews

Cheesy Chicken, Rice and Vegetable Casserole

Cheesy Chicken, Rice and Vegetable Casserole | #CheesyChicken, #Rice and #Vegetable #Casserole #Cookingrecipes #Crockpotrecipes #Fooddishes #Mexicanfoodrecipes #Easydinnerrecipes #Maindishrecipes #Cookingrecipes #Fooddishes #Chickendishes #Casseroledishes #Pastarecipes #Maindishrecipes #Chickenandbroccolirecipeseasy #Onepanchickenandrice #Cheesychickenbroccoliricecasserole

Ingredients

• 1can Campbell's™ cream of chicken condensed soup
• 1 1/3cups water
• 3/4cup uncooked white rice
• 1/2teaspoon onion powder
• 1/4teaspoon ground black pepper
• 2cups frozen mixed vegetables
• 4boneless skinless chicken breasts
• 1/2cup shredded cheddar cheese

Instructions

1. Heat oven to 375° F. Stir soup, water, rice, onion powder, black pepper and vegetables in a shallow baking dish (2 quart).
2. Place chicken breasts on top of rice mixture. Season as desired. Cover the baking dish and place in oven.
3. Bake 45 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes before serving.

recipe adapted >>>>>  here

Nashville Hot Chicken

Nashville Hot Chicken | #Nashville #HotChicken #Cookingrecipes #Chickendishes #Poultryrecipes #Chickendinner #Spicyfriedchicken #Dinnerrecipes #Cookingrecipes #Chickendishes #Nashvillehotchickenrecipe

Ingredients

• 4-5 pounds bone in chicken pieces (drumsticks, wings, split breasts cut in half, and/or thighs, trimmed)
• vegetable oil for frying
• Buttermilk Marinade
• 2 cups buttermilk
• 1 1/2 tablespoons Spice Rub (in directions)
• 2 McCormick® bay leaves
• Spice Rub
• 1 1/2 tablespoons McCormick® salt
• 1 tablespoon McCormick® paprika
• 1 tablespoon McCormick® onion powder
• 1 tablespoon McCormick Garlic Powder
• 1 tablespoon McCormick® chili powder
• 2 teaspoons McCormick® pepper
• 1 teaspoon McCormick® dried crushed oregano
• 1 teaspoon McCormick® dried basil
• 1 teaspoon McCormick® ground red cayenne pepper
• Buttermilk Egg Wash
• 2 eggs
• 1 cup buttermilk
• 1/4 cup hot sauce
• Flour Breading
• 3 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• Remaining Spice Rub (in directions)
• Nashville Hot Sauce
• 2 tablespoons hot sauce
• 2 tablespoons butter, melted
• 1 tablespoon McCormick® ground red cayenne pepper
• 2 tablespoons brown sugar
• 1 teaspoon Spice Rub (in directions)
• 1/2 teaspoon McCormick® smoked paprika
• 3/4 cup Vegetable oil

Instructions

1. Whisk all of the Spice Rub seasonings together in a small bowl. Remove 1 1/2 tablespoons Spice Rub to a large bowl along with 2 cups buttermilk and 2 bay leaves. Add chicken and toss to coat. Cover and refrigerate for 3 hours up to overnight.
2. When ready to cook, remove 1 teaspoon Spice Rub to a medium bowl for your Nashville Hot Sauce. Stir in all remaining Nashville Hot Sauce ingredients except butter (oil will be separated – you will combine later).
3. Prepare your Buttermilk Egg Wash by whisking 2 eggs together with 1 cup buttermilk and 1/4 cup hot sauce in a medium bowl.
4. Prepare Flour Breading by whisking 3 1/2 cups flour, 1 tablespoon baking powder and all remaining Spice Rub spices together in a large bowl.
5. Working with 1 piece of chicken at a time, dredge chicken in Flour, shake of any excess, coat in Buttermilk Egg Wash, shake of any excess, then dredge once more in Flour, shake of any excess and place chicken on a baking rack. Repeat until all chicken is coated.
6. Add enough vegetable oil to your Dutch oven until oil measures 3” deep. Heat over medium high heat until oil registers 375 degrees F. Add 3-4 chicken pieces to your Dutch oven in a single layer, cover, and cook 7 minutes. Flip chicken over, cover and continue to fry until chicken’s internal temperature reaches 160 degrees or 165 degrees for dark meat, about 5-7 minutes.
7. Remove fried chicken to paper towel lined baking sheet. Repeat until all chicken is cooked.
8. Meanwhile, vigorously whisk in melted butter to your Nashville Hot Sauce until smooth. Let chicken cool slightly then brush with desired amount of Sauce. You can adjust the spiciness of your chicken by simply adding more or less Nashville Hot Sauce.

recipe adapted >>>>>  here

Million Dollar Spaghetti

Million Dollar Spaghetti | #Million #Dollar #Spaghetti #Cookingrecipes #Pastarecipes #Pastadishes #Fooddishes #Maindishrecipes #Yummydinners #Cookingrecipes #Yummydinners #Pastadishes #Easymeals #Easycasserolerecipes #Easydinnerrecipes

Ingredients

• 16 ounces spaghetti noodles
• 1/2 pound ground beef
• 1/2 pound ground Italian sausage
• salt and pepper , to taste
• 1 small onion , chopped
• 2 cloves garlic , minced
• 24 ounce jars marinara pasta sauce
• 3 Tablespoons butter
• 8 ounces cream cheese , softened
• 1/4 cup sour cream
• 1 cup cottage cheese
• 2 cups shredded mozzarella cheese
• 2/3 cup freshly grated parmesan cheese
• fresh parsley leaves for garnish, optional

Instructions

1. Preheat the oven to 350 degrees F.
2. In a large skillet cook and crumble the ground beef and Italian sausage and season with salt and pepper. Remove most of the grease.
3. Add onions and garlic and cook for a few minutes until onion is translucent.
4. Add all but 1/2 cup of the marinara sauce (reserve 1/2 cup for the noodles) to the mixture and stir to combine. Set aside.
5. Cook Spaghetti according to package instructions, just until “al dente”.
6. Place hot spaghetti in a large mixing bowl with butter and 1/2 cup marinara sauce and toss to combine. Pour HALF of the pasta into a 9x13’’ pan.
7. Combine cream cheese, sour cream and cottage cheese in a bowl and mix well. Smooth over noodles in the pan.
8. Top with remaining noodles. Add meat mixture on top and smooth into an even layer. Top with mozzarella cheese and parmesan cheese.
9. Bake for 30-35 minutes or until hot and bubbly. Check it around 20 minutes and if the cheese is browning too quickly, place a piece of tinfoil over it.
10. Wait about 10-15 minutes before cutting and serving. Enjoy!

recipe adapted >>>>>  here

Low Carb Copycat Red Lobster Biscuits

Low Carb Copycat Red Lobster Biscuits | #LowCarb #Copycat #RedLobster #Biscuits #Nocarbdiets #Ketodietrecipes #Lowcarbeating #Lowcarbketo #Ketogenicdiet #Ketorecipeseasy #Nocarbdiets #Ketobread #Ketodietrecipes #Ketogenicdiet #Ketorecipeseasy #Lowcarbbread

Ingredients

• Carbquik baking mix- 2 cups
• Milk whole is preferred- 2/3 cup
• Old Bay Seasoning or Garlic Powder-1/4 teaspoon
• Cheddar Cheese- 1/2 cup grated
• Melted Butter- 1/2 cup
• Garlic Powder- 1/2 teaspoon
• Salt- pinch
• Parsley- sprinkle

Instructions

1. Preheat oven to 450 and prep pans-
2. I use parchment paper In a mixing bowl, combine together the Carbquik, milk, seasoning, and cheese. Do not over-mix.
3. When your dough forms, use a tablespoon to drop spoonfuls onto the baking sheet.
4. Bake for 6-8 minutes. Biscuits should start to brown when ready.
5. While your biscuits are baking, combine together the melted butter, garlic powder, salt and parsley in a bowl.
6. After removing biscuits from the oven, brush the melted butter mixture over the biscuits. Remove from the pan and serve.

recipe adapted >>>>>  here

The Famous Woolworth Ice Box Cheesecake

The Famous Woolworth Ice Box Cheesecake | #Famous #Woolworth #Ice #Box #Cheesecake #Cakerecipes #Cookingrecipes #Eatdessert #Sweetrecipes #Deliciousdesserts #Cakedesserts #Cookingrecipes #Cakedesserts #Sweetrecipes #Cupcakecakes #Deliciousdesserts #Cakecookies

Ingredients

• 1 (3 ounce) package lemon Jell-O
• 1 cup boiling water
• 8 ounces cream cheese
• 1 cup granulated sugar
• 4 Tablespoons lemon juice ( less if you don’t want to much lemon)
• 1 can Carnation Evaporated milk, well chilled
• Graham crackers, crushed

Instructions

1. Dissolve Jell-O in boiling water. Cool until slightly thickened.
2. Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.
3. In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.
4. Line bottom of 9 x 13-pan with crushed Graham crackers.
5. Spread filling over and top with more crushed Graham crackers. Chill.

recipe adapted >>>>>  here

Pecan Praline Blondies

Pecan Praline Blondies | #Pecan #Praline #Blondies #Dessertbars #Sweetrecipes #Eatdessert #Cookiedesserts #Cakecookies #Yummysweets #Cookiedesserts #Dessertrecipes #Cakecookies #Yummycookies #Sweetrecipes #Monstercookies

Ingredients

• FOR BLONDIES:
• 1 cup (2 sticks) unsalted butter
• 2 cups brown sugar
• 2 eggs
• 1 Tbsp vanilla extract
• ½ tsp salt
• 1 tsp baking powder
• 2 cups all-purpose flour
• FOR PRALINE ICING:
• ½ cup (1 stick) butter
• 1 cup brown sugar
• ⅓ cup heavy cream
• 2 cups powdered sugar
• 1 cup chopped pecans

Instructions

1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
2. To make the blondies: In a medium/large sauce pot, melt the butter over medium-low heat. Stir in the brown sugar until combined. Let cool for about 5-10 minutes. After it's cooled off a little, whisk in the eggs and the vanilla until combined. Lastly, whisk in the salt, baking powder and flour until a soft batter forms.
3. Pour the batter into the prepared pan and spread into an even layer. Bake for approx. 19-22 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
4. Wipe out the sauce pot and return it to the stove. To make the praline icing: Add the butter and brown sugar to the sauce pot and bring to a boil over medium heat. Stir constantly for 2 minutes. Add in the heavy cream and bring back up to a boil. Immediately remove from the heat and cool slightly, about 10-15 minutes. Once cooled off a little bit, add in the powdered sugar. Fold in the pecans.
5. Working quickly, spread the praline icing over the blondie base in an even layer. Refrigerate for at least 2 hours to set the icing before cutting into bars.

recipe adapted >>>>>  here

PUMPKIN FLAN NAPOLITANO WITH RUM CARAMEL SAUCE

PUMPKIN FLAN NAPOLITANO WITH RUM CARAMEL SAUCE | #PUMPKIN #FLAN #NAPOLITANO WITH #RUM #CARAMEL #SAUCE #Cookingrecipes #Sweetrecipes #Eatdessert #Yummysweets #Pumpkinrecipes #Sweetsdesserts #Deliciousdesserts #Cookingrecipes #Sweetrecipes #Eatdessert #Howsweeteats #Nobakedesserts

Ingredients

• CARAMEL SYRUP:
• 1 cup sugar
• 1/3 cup water
• pinch of salt
• 2 tablespoons rum
• FLAN CUSTARD:
• 8 ounces cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) can evaporated milk
• 1 cup canned pumpkin puree
• 1/2 cup sugar
• 5 egg yolks, whisked briefly with a fork
• 1 whole egg, whisked briefly with a fork
• 1 tablespoon vanilla extract
• 1-1/2 teaspoons pumpkin pie spice (see notes if you don’t have this spice)
• pinch of salt

Instructions

1. Preheat oven to 325°F
2. Make the caramel syrup:
3. Have a 9 inch cake pan close by.
4. Place a small saucepan over medium heat. Mix the sugar, water, and salt together and stir gently until the sugar has melted and begins to boil. Once the sugar has melted only stir occasionally to make sure there are no isolated hot spots. Cook until it is light amber to medium brown in color. Remove from the heat and very carefully stir in the rum. The mixture will bubble and steam like mad so be careful. (The alcohol will cook out and only leave the rum flavor)
5. Pour the caramel syrup into the bundt pan and carefully swirl it around the pan so it coats the bottom and sides. (Be very careful not to get the hot caramel on you, it will burn intensely.) Let the caramel cool while you make the custard.
6. Make the custard:
7. Bring two quarts of water to a boil and let it simmer while you make the custard. You will use the hot water for the water bath.
8. Add the remaining ingredients to a food processor or blender. Blend or process just until the ingredients are smooth and well combined. Strain the mixture through a fine mesh that has been set over a large bowl. Toss out any egg particles or lumps that collect in the strainer.
9. Slowly pour the mixture over the caramel in the cake pan. Place the pan in a larger pan for a water bath. (A turkey roasting pan works well).
10. Add boiling water to the larger pan, being careful not to get water inside the flan.
11. Cover the top of the flan with fin foil and bake for 50 to 60 minutes or until the edges look set. (The center will still look slightly jiggly.)
12. Remove the pans from the oven then remove the cake pan from the water bath. Allow the flan to cool down to room temperature for 1 to 2 hours then transfer it to the refrigerator for at least 4 hours (preferably overnight). The flan will continue to set as it cools down.
13. When the flan has completely set, run a knife around the edges of the bundt pan and invert it on a serving plate and shake it gently to loosen it.

recipe adapted >>>>>  here

RASPBERRY PEACH LEMONADE

RASPBERRY PEACH LEMONADE | #RASPBERRY #PEACH #LEMONADE #Yummydrinks #Fundrinks #Cocktaildrinks #Smoothiedrinks #Nonalcoholic #Healthydrinks #Smoothiedrinks #Cocktaildrinks #Yummydrinks #Nonalcoholicdrinks #Colddrinks #Healthydrinks

Ingredients

• RASPBERRY PEACH PUREE:
• 4 fresh peaches, pitted, then diced into large chunks
• 1 cup fresh raspberries
• 1 1/4 cups water
• SIMPLE SYRUP:
• 1/2 cup granulated sugar
• 1/2 cup water
• LEMONADE:
• 7 cups cold water
• 1 1/4 cups fresh lemon juice (from approximately 4 lemons)
• ice cubes
• additional raspberries, for garnish optional
• additional peach slices, for garnish optional
• mint sprigs, for garnish optional

Instructions

1. Add diced peaches, raspberries and water to a food processor or blender and process until pureed.
2. Place a sieve over a large mixing bowl and pour peach raspberry puree into the sieve. Use the back of a large spoon to push the puree around so the liquid falls through the sieve and seeds/skin stay inside the sieve.
3. Discard seeds/skin from the sieve and set mixing bowl with liquid in it aside.
4. Add granulated sugar and 1/2 cup water to a small saucepan and heat over MED heat until sugar dissolves into the water, stirring occasionally. Boil about 3 minutes until liquid has become syrupy. Set aside to cool slightly.
5. Add 7 cups water, lemon juice and ice cubes to a large pitcher. Stir to combine. Pour in cooled simple syrup and peach raspberry liquid. Stir to combine again.
6. Store covered in refrigerator until ready to serve. Serve chilled with garnishes, if desired

recipe adapted >>>>>  here

Kiwi Blueberry Mojito

Kiwi Blueberry Mojito | #Kiwi #Blueberry #Mojito #Yummydrinks #Fundrinks #Summerdrinks #Cocktailrecipes #Nonalcoholic #Refreshingdrinks #Cocktaildrinks #Cocktailrecipes #Yummydrinks #Summerdrinks #Partydrinks #Fundrinks

Ingredients

• 6 kiwis, peeled and cut in half or quartered
• 4 kiwis, peeled and sliced - to be used as garnishes
• 6 ounces of blueberries, to be crushed
• 6 ounce of blueberries, to be kept whole as garnishes
• ¼ cup fresh lime juice, from 1-2 limes
• ~ ½ cup sugar, adjust to taste
• 4 ounce pack of mint, leaves only
• 1 ½ - 2 cups of sparkling water
• 1 to 1 ½ cups of rum, adjust based on your preference
• Ice as needed
• Blue and/or green sugar to decorate glass rims

Instructions

1. Place the cut kiwis in a small food processor with the sugar and lime juice, pulse until you have coarse puree. Mix the kiwi puree with the rum, you can start by adding the lower amount and then adjust as you prepare the drink.
2. Gently crush the first 6 ounces of blueberries using a muddler.
3. You can make the mojitos in pitcher or in individual glasses.
4. Moisten the rims of the glasses with a slice of lime and garnish the rims with the sugar. If you can’t find blue and/or green sugar, you can use blue/green cookie sugar sprinkles.
5. To make it in a pitcher, pour the kiwi puree into the pitcher, add a layer of ice, add a good amount of mint leaves and kiwi slices. Next add a few more ice cubes, and then add the crushed blueberries, some more mint leaves and whole blueberries. Top off with the sparkling water and mix gently. Taste and add more rum, sparkling water, or sugar if needed.
6. To make the drink in individual glasses, follow a similar process as for the pitcher, but add a few whole blueberries at the beginning. You can also add a slice of kiwi with the blueberries at the end.

recipe adapted >>>>>  here

Sweet Potato Soup

Sweet Potato Soup | #Sweet #Potato #Soup #Instantpotpressurecooker #Crockpotrecipes #Instapotrecipes #Instantpotsoup #Sweetpotatorecipes #Instantpotsouprecipes #Cookingrecipes #Soupsandstews #Veganrecipes #Healthysoup #Vegansoups #Vegetarianrecipes

Ingredients

• 2 large sweet potatoes, cut in small cubes
• 1 onion, cut in four
• 3 carrots, cut in chunks
• 1 regular potato, cut in small cubes
• a thumb-size piece of ginger grated
• ½ teaspoon ground cumin
• ¼ teaspoon crushed red pepper
• salt and ground pepper, to taste
• olive oil
• water, just enough to cover the veggies
• fresh chopped herbs (optional)
• Schar gluten-free crackers Fette Croccanti (optional)

Instructions

1. Put all veggies in a large pot.
2. Add water just enough to cover them. Be careful not to add too much water. You'll be able to add more later and create the perfect consistency and texture for your creamy soup.
3. Bring to a boil and add salt and pepper.
4. Let them boil until tender - around 20-25 minutes.
5. Add spices and grated ginger.
6. Using a vertical blender, start blending the veggies.
7. Add more water if needed, to create the perfect creamy texture.
8. Serve with gluten-free crackers, drizzle with olive oil and add some fresh chopped herbs on top.

recipe adapted >>>>>  here