Monday, 31 March 2014

Lemon Pepper Asparagus

So Simple. Thank you My Organised Chaos

lemon pepper asparagus recipe 

1 lb. asparagus spears, ends trimmed
1.5 Tbsp. olive oil
1/2 tsp Lemon Pepper
dash black pepper

  • Place trimmed asparagus spears in a ziplock bag
  • Add olive oil, lemon pepper and pepper 
  • Seal bag and toss to coat asparagus 
  • Empty asparagus onto a cookie sheet, arrange so that they aren't overlapping 
  • Bake at 400 for 5-7 minutes

Sunday, 30 March 2014

Mango Berry Smoothie

This smoothie combines the flavors of mango, mixed berry, and banana in one delicious glass. Thank you Lemon Tree Dwelling


1/2 frozen banana, cut into 1-inch chunks
1/2 c. frozen mango pieces
1/2 c. frozen mixed berries
1/2 c. plain Greek yogurt
1/2 c. orange juice
1 Tbsp. ground flax seed

  • Combine all ingredients and blend until smooth.
 

Thursday, 27 March 2014

Slow Cooker Chicken and Rice with Parmesan Mushroom Sauce

A lovely crock pot dinner. Just add green beans or salad and away you go. Thank you My Organised Chaos

Chicken and Rice with Parmesan Mushroom Sauce


5 Skinless Boneless Chicken Breasts
5 tbsp Butter or Margarine
1 pouch Dry Onion Soup Mix
2 cans Cream of Mushroom Soup
1½ cups Milk
1 cup Converted Long-Grain White Rice
¼ cup grated Parmesan Cheese

  • Spray the inside of a slow cooker with cooking spray. 
  • Place uncooked chicken into the cooker. 
  • Place 1 tbsp of Butter or margarine on each piece of chicken.
  • In a bowl mix together the: onion soup mix, mushroom soup, milk and uncooked rice. 
  • Pour over chicken and sprinkle the top with cheese
  • Cover and cook on LOW for 7-8 hours or until chicken is cooked through 
  • Don’t overcook too much or you’ll have mushy rice
  • Serve and enjoy!

Tuesday, 25 March 2014

Chicken, Potatoes and Bacon Au Gratin

Thank you Full Bellies, Happy Kids

Photo: "Chicken, Potatoes and Bacon Au Gratin"

RECIPE: http://bit.ly/1p5cVdJ

✿ Share ✿´¯`*•.¸¸✿ Save ✿´¯`*•.¸¸✿ Like ✿ Meat & Potatoes, Recipes and more to see more everyday! ✿

4 to 5 strips of crispy bacon
4 to 6 boneless boneless skinless chicken breasts
1 stick of margarine 
1 cup of flour
About 5 med to largepotatoes
1 pint whipping cream- 2 cups
Salt and Pepper
2 tsp. Parsley flakes
2 cups grated cheddar cheese
 
  • Place bacon slices on a foil lined baking sheet.  
  • Preheat the oven to 400 degrees
  • Place bacon in the oven for 15 to 20 minutes until crisp and brown. 
  • Remove bacon to a paper towel lined plate and pat away any remaining grease.  
  • Set bacon aside for later.
  • Meanwhile, in a large skillet melt 1 stick of margarine.
  • Place 1 cup of flour into a baggie and season it with salt and pepper, about 1/2 tsp of each
  • Shake each piece of chicken in the seasoned flour until it’s well coated.  
  • Place chicken pieces in skillet and brown until golden on each side.
  • Place browned chicken in a 9×13 ” glass baking pan.
  • Cut your potatoes into thin french fry strips, and lay the fries around the chicken
  • Pour all of the cream over the top of the fries and the chicken. 
  • Salt and pepper a bit more.
  • Crumble bacon over the top.Sprinkle at least 2 cups grated Cheddar Cheese over the top. 
  • Sprinkle Parsley flakes on top of the cheese.
  • Spray the underside of foil with pam or pan release, and cover the chicken and potatoes. 
  • Poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. 
  • This way, your cream doesn’t boil over into your oven!
  • Cook at 400 degrees for about 1 hour, or until potatoes are tender.
  • Uncover for the last 15 or 20 minutes of baking for potatoes to go brown and crispy. 
 
 

Monday, 24 March 2014

Roasted Garlic Mushrooms

Photo: THESE ROASTED GARLIC MUSHROOMS ARE SO POPULAR. I WAS ASKED TO REPOST
 Remember to save it to your timeline for future reference, hit the share button so you'll always have this recipe available! 

Ingredients: 

16 even-sized open cup mushrooms, stalks cut level

3 tbsp corn or vegetable oil

1/4 c unsalted butter, softened

3 cloves garlic, chopped very finely

2 tbsp fresh thyme, chopped

1 1/2 tbsp lemon juice

salt and freshly ground black pepper to taste

1/4 c fresh breadcrumbs


Directions: 

Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.

Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.

Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

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16 even-sized open cup mushrooms, stalks cut level
3 tbsp corn or vegetable oil
1/4 c unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
1/4 c fresh breadcrumbs

  • Preheat the oven to 200C/400F/gas mark 6. 
  • Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.
  • Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.
  • Mix together the butter, garlic, thyme, lemon juice and seasoning. 
  • Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. 
  • Either refrigerate for later use, or cook immediately in the oven for 10 minutes.
 

Sunday, 23 March 2014

Pan Fried Steaks with Garlic Butter

Thank you Mums The Word

Photo: Pan Fried Steaks with Garlic Butter--Very easy! Extremely tasty way to cook steaks at home! Far better than eating out! Delicious!! :D From: Num's the word 

Recipe Here:
http://numstheword.com/pan-fried-steaks-garlic-butter/

2 (8 ounce) Filet Mignon steaks
4 teaspoons salt
4 teaspoons pepper
1/2 cup butter (1 stick), softened, divided
1 Tablespoon olive oil
2 Tablespoons Garlic Paste

  • Turn oven on to 400* F
  • In a small bowl combine 1/4 cup of butter and garlic paste. 
  • Place into fridge to harden.
  • Place other 1/4 cup of butter and olive oil into pan and heat on high.
  • Generously salt and pepper each side of the steaks.
  • Once pan is searing hot, place steaks in it and cook 2-3 minutes per side.
  • As steaks are cooking, continuously spoon butter oil on top of steaks.
  • Once both sides are seared, place hot skillet and steaks into the oven and cook for 6 - 8 minutes for a medium rare steak (depending on how thick steak is).
  • If you desire a less rare steak, cook longer about 15 minutes 
  • Remove from oven and spoon a generous size portion of garlic butter on top. 

Saturday, 22 March 2014

Grilled Cheese with Bacon and Apple

Tasty and unusual. Thank you My Biscuits are Burning


8 slices Italian bread (or other white bread), sliced 1/2-inch thick
12 ounces Sharp Cheddar (or medium/mild if that's your preference), sliced
3 tablespoons unsalted butter
12 slices bacon, baked so its crispy and flat
1 green apple, thinly sliced
Dijon or spicy brown mustard  


  • Heat griddle or large skillet over medium-low heat. 
  • Alternatively you can use your panini press if you have one.
  • Spread mustard on 4 slices of bread. 
  • Top with slices of Cheddar, 3 pieces of bacon, apple slices and additional Cheddar. 
  • Place the remaining bread on top and spread with butter. 
  • Place on skillet buttered-side down and butter the remaining side. 
  • Cook until cheese is slightly melted and bread is browned. 
  • Flip the sandwich 
  • Continue to cook until cheese is thoroughly melted and sandwich is golden brown. 

Tuesday, 18 March 2014

Hawaiian Wedding Cupcakes

A moist, delicious cupcake with coconut, chopped pecans and crushed pineapple.  Topped with a yummy cream cheese frosting and toasted coconut. Thank you The Devilish Dish


1 1/2 cups granulated sugar
1 teaspoon baking soda
2 cups all-purpose flour
1 (20 ounce) can crushed pineapple, undrained
2 eggs
1 cup chopped pecans
3/4 cup sweetened, flaked coconut
1 (8 ounce) cream cheese, softened
1 stick unsalted butter, softened
1 1/2-2 cups powdered sugar
additional coconut for garnish

  • Preheat oven to 350 degrees F.  
  • Line cupcake pan with cupcake liners.  
  • Combine sugar, baking soda and flour.  
  • With an electric mixer, beat together the pineapple and the flour mixture.  
  • Add eggs, one at a time, mixing well after each addition.  
  • Stir in nuts and coconut.  
  • Fill cupcake liners about 2/3 full.  
  • Bake approximately 25 minutes or until golden and a cake tester inserted near center comes out clean.  Remove to wire racks to cool completely.
  • Whip together cream cheese and unsalted butter.  
  • Add powdered sugar until desired frosting consistency is reached.
  • On a jelly roll pan, place coconut in the oven under a low broiler until lightly toasted.  
  • Watch carefully, as it will burn quickly.  
  • Frost each cupcake generously with cream cheese frosting.  
  • Sprinkle with toasted coconut.


Monday, 17 March 2014

Carrot Raisin Scones

Delicious treat for breakfast, brunch or just a snack throughout the day. Thank you Real Housemoms


1 cup Greek yogurt
1 tsp baking soda
1 tsp vanilla
4 cups all-purpose flour
½ cup granulated sugar
2 tsp baking powder
1 tsp salt
2 tsp ginger
⅛ tsp nutmeg
1 cup of butter, cut into pieces and kept VERY cold
2 tsp orange zest
2 egg, beaten
½ cup honey
1 cup raisins
¾ cup carrots, shredded
¾ cup pecans, chopped
1 tsbp water
2 tbsp granulated sugar

  • Preheat oven to 350 degrees
  • Lay the shredded carrot on paper towels to dry off the excess moisture
  • In a med bowl combine yogurt, baking soda and vanilla 
  • In a large bowl combine flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg
  • Add in butter and cut in using a fork or pastry cutter, until it’s the size of little peas
  • Add in the orange zest and pecans
  • Beat 1 egg and honey together
  • Pour the egg mixture and the yogurt mixture into the flour
  • Add the carrots, and raisins
  • Mix everything together until all combined, hands work best.
  • Remove from bowl and place on a slightly floured surface
  • Form into a loaf shape about 9 inches by 3 inches (this doesn’t have to be exact)
  • Slice into three equal pieces
  • Press each piece into about a 1 inch thick circle
  • Slice each circle into 6 pieces and place onto a baking sheet
  • Beat the remaining egg and water together
  • Brush on the tops and sides of the scones and sprinkle with the the 2 tbsp sugar
  • Bake for 25 to 30 minutes or until the tops are golden brown

Sunday, 16 March 2014

Shamrock Shake

Just in time for Saint Patricks Day. Thank you Saving Dollars and Sense


2 cups vanilla ice cream
1 1/4 cups 2% low fat milk
1/4 teaspoon mint extract
8 drops of green food colouring

  • Blend together until its a nice creamy consistency and the food colouring is evenly mixed to give a nice green tone
 
  • 2 cups vanilla ice cream or 2 cups soy ice cream
  • 1 1/4 cups 2% low-fat milk or 1 1/4 cups soymilk
  • 1/4 teaspoon mint extract
  • 8 drops green food coloring
Blend it all together until it has a nice creamy texture and all of the food coloring has been evenly mixed in to give it that nice green tone.

Read more at http://savingdollarsandsense.com/shamrock-shake/#s6O71ybhyWa8do7K.99

  • 1 1/4 cups 2% low-fat milk or 1 1/4 cups soymilk
  • 1/4 teaspoon mint extract
  • 8 drops green food coloring
Blend it all together until it has a nice creamy texture and all of the food coloring has been evenly mixed in to give it that nice green tone.

Read more at http://savingdollarsandsense.com/shamrock-shake/#s6O71ybhyWa8do7K.99

  • 1 1/4 cups 2% low-fat milk or 1 1/4 cups soymilk
  • 1/4 teaspoon mint extract
  • 8 drops green food coloring
Blend it all together until it has a nice creamy texture and all of the food coloring has been evenly mixed in to give it that nice green tone.

Read more at http://savingdollarsandsense.com/shamrock-shake/#s6O71ybhyWa8do7K.99

  • 1 1/4 cups 2% low-fat milk or 1 1/4 cups soymilk
  • 1/4 teaspoon mint extract
  • 8 drops green food coloring
Blend it all together until it has a nice creamy texture and all of the food coloring has been evenly mixed in to give it that nice green tone.

Read more at http://savingdollarsandsense.com/shamrock-shake/#s6O71ybhyWa8do7K.99

Saturday, 15 March 2014

Philly Cheesesteak Sandwiches

Thank you CenterCutCook

Philly cheesesteak sandwiches 8


1 small onion, thinly sliced
1/2 of a green pepper, thinly sliced
4-6 ounces button mushrooms, sliced
salt, pepper for seasoning
1 and 1/4 pounds top sirloin steak
1-2 tablespoons canola oil or vegetable oil
4 soft hoagie rolls
8 White american cheese slices or 8 pepper-jack cheese slices
Mayo or chipotle mayo


Chipotle Mayo:
1/2 cup mayo
1 chipotle pepper in adobo sauce
1/2 tablespoon sauce from the adobo pepper can
1 tablespoon lime juice
Dash of salt
Dash of pepper



  • 1 hour before cooking, place steak in the freezer.
  • When you’re ready to start cooking, pre-heat your oven to 400 degrees.
  • Melt 1 tablespoon butter in a large skillet over medium heat. 
  • Cook veggies until tender.
  • While the veggies are cooking, remove the steak from the freezer and use a very sharp knife to slice the meat as thinly as possible against the grain.
  • When the veggies are done cooking, heat 1 tablespoon canola oil over medium high heat.
  • Place 4 hoagie rolls in the oven for 5-7 minutes or until nice and warm, but not crunchy.
  • Add half the meat to the pan and season with a bit of salt and pepper. 
  • Cook for a few minutes until it is cooked through. Set aside.
  • Heat a bit more oil if needed and cook the other half of the meat, seasoning with salt and pepper.
  • Return the first batch of meat to the pan, stir in veggies if you wish, and top with cheese. 
  • Use 8 pepper jack cheese slices for a spicy version, or 8 white American cheese slices for a classic version. 
  • Place the cheese over the meat and when it starts to melt, stir the cheese into the meat and veggie mixture.
  • Divide the meat among the 4 hoagie rolls.
  • If using chipotle mayo, combine all ingredients in a blender (mayo, chipotle pepper, chipotle sauce, lime juice, salt and pepper) and slather desired amount on each roll. 
  • Otherwise spread a thin layer of regular mayo on the roll.
  • Cut in half and serve immediately.
  • Serves 4


Friday, 14 March 2014

One Pan Baked Salmon & Vegetables

Just one dish to clean, a few ingredients, and less than 30 minutes of time total. Thank you Mom Endeavors

Paleo Salmon & Vegetables Dinner 

13 x 9 baking pan (or similar)
salmon filets (I used 4 small)
roasting vegetables, eg green beans, tomatoes, asparagus or broccoli
olive oil
Lemon, garlic & herb butter, homemade or purchase already infused
salt

  • Place the salmon skin filets side down in the middle of the pan 
  • Put vegetables on each side of the salmon. 
  • Drizzle olive oil over the vegetables and sprinkle with salt to taste. 
  • Add approximately 1 tablespoon of a lemon, garlic, & herb butter on top of each salmon filet. 
  • Bake at 400 degrees for approximately 20 minutes, or until salmon is cooked through
 

Shrimp in Cuban Sofrito Sauce

Camarones Enchilados..Delicious. Thank you Hispanic Kitchen


1 lb. large shrimp, peeled and deveined
1 can (15 ozs.) tomato sauce
¼ teaspoon salt
¼ teaspoon dried oregano
Pinch of cumin powder
¼ cup olive oil
½ large white onion, cut into small cubes
2 cloves garlic, chopped
½ green bell pepper, with center and seeds removed, and cut in small chunks
¼ cup white cooking wine (vino seco)

  • In a small bowl, mix the tomato sauce, salt, oregano and cumin.
  • Heat the olive oil in a saute plan on medium high, long enough to smell the oil's aroma.
  • Add the onions and saute for 1-2 minutes. 
  • Add the garlic and green bell pepper. 
  • Stir for 1 to 2 more minutes, or until the onions become translucent.
  • Add the dry cooking wine to the sofrito, gently stirring the mixture.  
  • Pour the tomato sauce into the mixture cooking in the saute pan 
  • Bring to a boil and then lowering the heat to medium low. 
  • After a few minutes, lower heat to low and allow the sauce to cook for 15 minutes.
  • Add the shrimp and cook them in the sauce for 5 to 6 minutes. 
  • Halfway through the shrimp's cooking time (about 3 minutes), flip them over with some tongs to cook evenly.   
  • Serve into portions with abundant sauce. 
  • Accompany with white rice.

 

Thursday, 13 March 2014

Linguine with Roasted Red Peppers, Tomatoes & Breadcrumbs

Toasted breadcrumbs are quick to make and add a nice crunchy element to  the sweet roasted peppers and tomatoes topping this pasta. Thank you Fine Cooking

Linguine with Roasted Red Peppers, Tomatoes & Toasted Breadcrumbs recipe

Kosher salt
1 medium clove garlic
12-oz. jar roasted red peppers, drained and cut into 1/4-inch dice (about 1 cup)
1 cup small grape or cherry tomatoes, halved
1/2 cup chopped fresh flat-leaf parsley
4-1/2 Tbs. extra-virgin olive oil
1 Tbs. capers, rinsed and chopped
1/2 tsp. crushed red pepper flakes
1/2 cup coarse fresh breadcrumbs, preferably whole wheat
12 oz. dried linguine or spaghetti
1/2 cup freshly grated Parmigiano-Reggiano; more for serving
 
  • Bring a large pot of well-salted water to a boil over high heat.
  • Coarsely chop the garlic. 
  • Sprinkle it with 1/2 tsp. salt and using the flat side of a chef's knife mash it to a paste.
  • In a large bowl, stir the garlic paste, roasted peppers, tomatoes, parsley, 3 Tbs. of the oil, the capers, and the pepper flakes.
  • Heat the remaining 1-1/2 Tbs. oil in a 10-inch skillet over medium heat. 
  • Add the breadcrumbs and toast 
  • Stir frequently, until the smaller crumbs are golden brown, 2 to 3 minutes. 
  • Transfer to a plate and sprinkle with salt.
  • Cook the linguine in the boiling water according to package directions until al dente. 
  • Reserve about 1/4 cup of the pasta water and drain the pasta in a colander. 
  • Add the hot pasta to the red pepper mixture 
  • Toss to combine, and add just enough of the reserved pasta water to moisten 
  • Add the cheese, toss well, and season to taste with salt.
  • Serve topped with the breadcrumbs and additional cheese. 

Wednesday, 12 March 2014

Brown Butter Oatmeal Cookies

Filled with Caramel and Peanut Butter are delicious, and so much better eaten when warm. Thank you Bakeaholic Mama

 

1/2 cup  butter
1/2 cup sugar
1/2 cup packed dark brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 cup all-purpose flour
3/4 cups old fashioned oats
1/4 teaspoon salt
1/2 teaspoon baking powder
12 caramels ( I use kraft)
12 tsp peanut butter

  • Preheat oven to 350.
  • In a small sauce pan melt butter on medium/low heat until it has become a golden brown colour  
  • Remove from heat.
  • In a medium bowl mix both sugars, egg and vanilla together. 
  • Mix in your browned butter.
  • Mix oats, flour, salt and baking powder into a dough  
  • Refridgerate for 20 minutes.
  • Once the dough has chilled remove from refrigerator and roll into 12 equal sized balls. 
  • Place each cookie dough ball on a parchment paper lined cookie sheet about 2 inches apart.
  • Push a carmel sqaure into the center of each cookie dough ball. 
  • Form the sides of the cookies to cover the caramel more.
  • Dollop a tsp of peanut butter on the top of each caramel.
  • Bake for 12-14 minutes or until the cookies are golden.
  • Allow to cool for about 15 minutes then enjoy. 
  • Store in an air tight container and heat up in the microwave for about 10 seconds 

Tuesday, 11 March 2014

Orange Chicken

Here’s a delicious way to prepare chicken. Thank you Chin Deep

orangechicken


4 large, boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoons garlic powder
1 large onion, sliced
1 cup freshly squeezed orange juice
splash of white wine
1/3 cup honey
1 Tablespoon soy sauce
1 Tablespoon dark sesame oil
4 dried, red chilies, coarse crumbled
2 Tablespoons toasted sesame seeds
2 Tablespoons cornstarch
2 and 1/2 cups cooked brown rice or noodles
4 green onions, chopped
zest from one orange

  • Preheat oven to 325 degrees F.
  • Slice the onion and place the slices on the bottom or a 9 x 13, glass baking dish. 
  • Lay the chicken pieces on the onions. 
  • Season with the salt, pepper and garlic powder. 
  • Whisk together the orange juice, wine, honey, soy sauce and sesame oil. 
  • Pour this mixture evenly over the chicken in the baking dish.  
  • Evenly sprinkle the crumbled red chilies and sesame seeds over the top of everything. 
  • Bake chicken, uncovered, for about an hour, or until juices run completely clear and the meat is no longer pink. 
  • Remove chicken to a platter and cover with aluminum foil to keep the chicken hot while you make the sauce.
  • Place the sauce and onions, from the bottom of the baking dish, into a large saucepan. 
  • Bring to a gentle simmer over medium heat. 
  • Add cornstarch and whisk until sauce is slightly thickened. 
  • Serve the chicken over the rice (or noodles). 
  • Top with some of the sauce, and garnish with the chopped green onions and orange zest.


Monday, 10 March 2014

Coconut Pineapple Bread

Moist and easy to make. Thank you Two Peas and Their Pod


1 1/2 cups sweetened shredded coconut
1/2 cup unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
3 large eggs
1 cup sour cream
2 cups fresh pineapple chunks

  • Preheat oven to 350 degrees F. 
  • Spread 1 cup of the coconut on a baking sheet. 
  • Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. 
  • Grease a 9-by-5-inch loaf pan and set aside. 
  • In a medium bowl, whisk together flour, baking soda, and salt; set aside.
  • Beat butter and sugar until light and fluffy. 
  • Add eggs, one at a time, beating well after each addition. 
  • Alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined.
  • Fold pineapple and toasted coconut into batter. 
  • Pour batter into prepared pan, and smooth top 
  • Sprinkle with remaining 1/2 cup coconut.
  • Bake until a toothpick inserted in center comes out clean, 60 to 65 minutes 
  • Cover pan with foil halfway through so the top of the bread doesn't burn
  • Remove bread from oven and let cool in pan for 15 minutes. 
  • Remove from pan, and transfer to a wire rack to cool completely. 
  • Slice and serve.

Sunday, 9 March 2014

Pineapple Orange Smoothie

Thank you Love Bakes Good Cakes

Pineapple Orange Smoothie - a healthy breakfast that's easy to make on hectic mornings! #breakfast #smoothie


2 cups pineapple chunks, frozen
½ cup orange juice
½ cup milk, soy milk or almond milk
1 container (5.3 oz.) pineapple flavored Chobani Greek Yogurt

  • Place all of the ingredients in a blender. 
  • Blend on HIGH speed until smooth. 
  • Serve immediately

Saturday, 8 March 2014

Ree Drummonds Spinach and Mushroom Quesadillas

TPW_8167

3 Tablespoons Butter
16 ounces, weight White Mushrooms, Sliced
1/3 cup Sherry Or Wine
3 Tablespoons (additional) Sherry Or Wine
Kosher Salt And Pepper To Taste
1 bag Baby Spinach
12 whole Flour Tortillas (Soft Taco Size)
8 ounces, weight Fontina (or Monterey Jack) Cheese, Grated
3 ounces, weight Goat Cheese (chevre)
Extra Butter, For Tortillas
Salsa, For Serving

  • Melt 2 tablespoons butter in large skillet and add sliced mushrooms. 
  • Sprinkle with salt and pepper, then saute over medium-high heat for 2 minutes, then pour in sherry. 
  • Add salt and pepper. 
  • Continue cooking for 6 to 8 minutes, or until all liquid is evaporated. 
  • Remove mushrooms from skillet and set aside.
  • Return skillet to stovetop and reduce heat to medium-low. 
  • Melt additional 1 tablespoons of butter and add a couple of tablespooons of sherry. 
  • Add spinach to skillet and stir gently as it wilts. 
  • Sprinkle with salt and pepper, then cook for 2 minutes, max. 
  • Remove from skillet.
  • To assemble the quesadillas, arrange grated Fontina, spinach, and mushrooms on top of one flour tortilla. 
  • Dot with goat cheese. 
  • Top with a little more Fontina, then top with second tortilla. 
  • Smear softened butter lightly on both sides of the quesadilla, 
  • Grill until golden brown and until cheese is totally melted. 
  • Repeat with remaining tortillas and filling. 
  • Slice quesadillas into four wedges and serve immediately.

Friday, 7 March 2014

Milky Way Rice Krispy Treats

Thank you Mallow and Co

Mallow and Co: Milky Way Rice Krispy Treats

24 Fun Sized Milky Ways
5 Tbsp butter
6 cups marshmallows
1 tsp vanilla extract
6 cups rice krispies



  • Chop up 8 of your Milky Ways and mix them together with the rice krispies in a bowl. 
  • Set aside. 
  • Melt the butter and remaining 16 chopped Milky Ways in a large saucepan over medium heat. 
  • Turn the heat down to low and add the marshmallows. 
  • Continue stirring until mostly all melted, then add in the vanilla.
  • Once the mallows are fully melted, take them off heat and pour over the rice krispies. 
  • Stir lightly to combine. 
  • Dump into a lightly greased 9x9 pan and let sit 5 minutes. 
  • Then go and light press into the pan with greased hands. 
  • Allow them to cool for about 20 minutes. Enjoy!


Thursday, 6 March 2014

Marie's Creamy Macaroni Salad



1 cup chicken stock
1 pound of elbow macaroni
1 small green pepper, diced
1 small bag of radishes, trimmed and diced (about 1/2 cup)
1 small red onion, chopped
1 large carrot, peeled and chopped
2 stalks celery, trimmed and chopped

Dressing:
2/3 cup mayonnaise
1/3 cup salad cream
the juice of two lemons
1 tsp sugar
1 tsp salt
1 tsp freshly ground black pepper
a small handful of chopped fresh flat leaf parsley


  • Add the chicken stock to a pot of boiling water. 
  • Add the macaroni and cook according to package directions until desired done-ness.
  • Drain well. Rinse in cold water. 
  • Drain again and then tip into a bowl. 
  • Add all of the vegetables and stir together to combine. 
  • Whisk together all of the dressing ingredients. Taste and adjust seasoning as desired. 
  • Fold this dressing into the macaroni and vegetable mixture.
  • Smooth over and cover. Chill for about 3 hours before serving. 
  • Stir again just before serving. 
  • If desired sprinkle with some more parsley.



Wednesday, 5 March 2014

Moist Brown Sugar Pork Roast

Delicious combination of flavours. Thank you Food 52


1/4 cup vegetable oil
3 tablespoons brown sugar
4-5 pounds pork shoulder (boneless, trimmed of skin and fat)
1 onion, sliced thinly
1 shallot, sliced thinly
2 green onions
4 garlic cloves, chopped
6-8 mushrooms
1/4 cup chicken broth
1 cup soy sauce


  • Using a long knife, insert knife into pork shoulder in several places all around roast.
  • In a large Dutch oven (or heavy oven-proof pot with a lid) heat the cooking oil. 
  • Add ginger and brown sugar and sauté for 1-2 minutes. 
  • Add the pork shoulder and brown it on all sides. Remove pork from pot.
  • Add onion and mushrooms to pot. 
  • Saute until onions are soft and slightly browned. 
  • Add garlic and sauté briefly, then wine and soy sauce. 
  • Heat and stir to mix.
  • Return the browned pork shoulder to the pot. 
  • Turn pork over to coat well with marinade. 
  • Pile mushrooms and onions on top.
  • You can continue straight to roasting here, but refrigerating 3 hours to overnight will help the flavors penetrate the meat. 
  • Turn occasionally if you can. 
  • Let refrigerated pork roast sit at room temperature for 1 hour. 
  • Preheat oven to 300 degrees.
  • Cover top of pot with foil and cover with lid. 
  • Roast for 3-3 ½ hours. 
  • Check the roast once every hour and turn it over. 
  • Baste the roast with juices that accumulate in pot.
  • For a crustier outside layer, remove pot from oven and turn up the oven to 400 degrees. 
  • Transfer roast fat side up to sheet pan lined with foil. 
  • Take 3 Tbsp of juices from pot and combine with 2 Tbsp brown sugar. 
  • Spread all over top of roast and return to oven for 15 minutes until sugar has caramelized, but not burned.
  • Let roast rest out of the oven for 15 minutes before serving. 
  • Decant sauce to fat separator or smaller bowl to remove fat, if desired. 
  • Remove roast to serving platter, cut and remove strings, then cut meat into thick slices across the grain of the meat.
  • Drizzle roast pork with sauce and serve extra sauce along side. 
  • Serve with white rice.

Tuesday, 4 March 2014

Sweet & Spicy Pineapple Chicken Kabobs

Thank you Melissas Southern Style  Kitchen


Marinade:
1 [6 oz] can pineapple juice
1/4 cup chopped cilantro
1/4 cup minced red onion/shallots
1/3 cup teriyaki sauce
2 Tbsp olive oil
2 Tbsp brown sugar
3 garlic cloves, minced
1 tsp minced ginger
salt & black pepper to taste

  • Mix all of the marinade ingredients together.  
  • Pour into a large plastic storage bag.   
  • Add the chicken and place into the fridge to marinate for at least 3 hours, overnight is ideal.

Spicy Pineapple Glaze: 
1 [10 oz] jar red pepper jelly
1/2 cup pineapple juice

  • Warm the glaze slightly in the microwave just until the jelly has melted so it will be easier to brush onto the kabobs. 
  •  Using a pastry brush baste the kabobs with the glaze at the end of grilling.  

Kabobs:
4 boneless skinless chicken breasts cut into 1 inch chunks 
1 green pepper cut into 1 inch pieces
1 red onion cut into quarters
1 1/2 cups of fresh pineapple cut into 1/2-3/4 inch chunks
6 bamboo skewers that have been soaked in water

  • Remove the chicken from the marinade.  
  • Alternate the peppers, chicken, pineapple and onion chunks onto the skewers.  
  • Season everything lightly with salt and pepper.  
  • Oil the grill grates and heat the grill to medium-high heat.  
  • Cook the kabobs rotating as needed so they will cook evenly.  
  • About 4 minutes on all sides.  You want the kabobs to char, but, not burn.   
  • A few minutes before removing from the grill,  reduce the heat to medium and begin to baste the kabobs with the glaze until they are lightly charred  
  • It will take the kabobs around 16-18 minutes in total cooking time depending on the size of the chicken pieces.  
  • Serve hot over rice pilaf.  



Monday, 3 March 2014

Pineapple-Coconut Muffins

Made with nutritious coconut flour, these muffins are tropically delicious. Their taste is similar to pineapple upside down cake  Thank you The Nourishing Home

 


1/2 cup organic coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
4 large eggs
1/3 cup whole milk 
1/3 cup pure maple syrup 
2 tbsp unsalted butter, melted
1 1/2 tsp pure vanilla extract
1 cup of fresh diced pineapple
Unsweetened shredded coconut

  • Preheat oven to 350 degrees.
  • Line a 12-cup muffin pan with 8 paper liners.
  • In a small bowl, mix together the coconut flour, baking soda and salt. 
  • In a large bowl, whisk together the eggs, milk, maple syrup, butter and vanilla extract. 
  • Add the dry ingredients to the wet and whisk well to combine until no lumps remain and batter is thick.
  • Add a spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner. 
  • Lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
  • Add a few pieces of diced pineapple to each muffin cup. 
  • Place another spoonful of batter on top of the pineapple, making sure to evenly distribute the remaining batter among all the muffin cups. 
  • Add more pineapple to the top of each muffin
  • Sprinkle lightly with a few pinches of shredded coconut.
  • Bake for approximately 22-25 minutes, until top and edges begin to turn a light golden brown. 
  • Allow to cool in the pan for 5 minutes, then serve. 
 

Sunday, 2 March 2014

Slow Cooker Beef Stew

Slow Cooker Beef Stew

2 pounds Stew Meat (or 2 pounds any lean roast cut into 1 inch or so squares)
1/2 cup flour
2 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon thyme
cooking oil (about 4 teaspoons)
14 ounce can beef broth
6 ounce can tomato paste
1 1/2 pounds red potatoes quartered or diced (1 inch or so)
1 pound bag baby carrots
1 white onion diced large
2 cups frozen peas


  • Combine flour, salt, pepper, onion powder, and thyme in a big ziplock bag. Shake, then add the stew meat.
  • Shake to coat the pieces evenly.
  • Brown the meat in the cooking oil on all sides, you don't need to cook the meat through. You may need to cook the meat in batches.
  • Dump the meat into the slow cooker.
  • Put the pan back on the stove and de-glaze the pan with the beef broth, and tomato paste, scrap up any brown bits of meat and flour into the sauce. This will only take a minute or so.
  • Add the sauce to the slow cooker.
  • Add the potatoes, carrots and onions to the slow cooker.
  • Give everything a big stir.
  • Cook on low for 7 to 8 hours.
  • Add peas at the end of cooking time. Put lid back on and cook for 15 more minutes or so, to thaw the peas.

Saturday, 1 March 2014

Rhubarb & Custard Cake

This recipe is lovely made with home grown rhubarb

Photo: <3 Rhubarb & custard cake <3

Ingredients ( Serves 16 ) 

1 quantity Barney's roasted rhubarb (see recipe, below method)
250g pack butter, softened, plus extra for greasing
150g pot ready-made custard (not the chilled kind; I used Ambrosia)
250g self-raising flour
½ tsp baking powder
4 large eggs
1 tsp vanilla extract
250g golden caster sugar
icing sugar, for dusting

Method

Make the roasted rhubarb first, carefully draining off the juices before you let it cool. Butter and line a 23cm loose-bottomed or springform cake tin. Heat oven to 180C/fan 160C/gas 4.

Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Spoon one-third of the mix into the tin, add some of the rhubarb, then dot with one-third more cake mix and spread it out as well as you can. Top with some more rhubarb, then spoon over the remaining cake mix, leaving it in rough mounds and dips rather than being too neat about it. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. It’s ready when a skewer inserted into the middle comes out clean. Cool in the tin, then dredge with icing sugar when cool.


1 quantity Roasted Rhubarb
250g pack butter, softened, plus extra for greasing
150g pot ready-made custard, not the chilled kind eg Ambrosia
250g self-raising flour
½ tsp baking powder
4 large eggs
1 tsp vanilla extract
250g golden caster sugar
icing sugar, for dusting

  • Make the roasted rhubarb first. 
  • Heat oven to 200C/fan 180C/gas 6. 
  • Rinse 400g rhubarb and shake off excess water. 
  • Trim the ends, then cut into little-finger-size pieces. 
  • Put in a shallow dish or a baking tray, tip over 50g caster sugar 
  • Toss together, then shuffle rhubarb so it’s in a single layer. 
  • Cover with foil and roast for 15 mins. 
  • Remove foil. 
  • Give everything a little shake  
  • Roast for 5 mins more or until tender and the juices are syrupy. 
  • Carefully drain off the juices before you let it cool.

  • Butter and line a 23cm loose-bottomed or springform cake tin. 
  • Heat oven to 180C/fan 160C/gas 4.
  • Reserve 3 tbsp of the custard in a bowl. 
  • Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. 
  • Spoon one-third of the mix into the tin 
  • Add some of the rhubarb and dot with one-third more cake mix and spread it out 
  • Top with some more rhubarb 
  • Spoon over the remaining cake mix, leaving it in rough mounds  
  • Scatter the rest of the rhubarb over the batter, then dot the remaining custard over. 
  • Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. 
  • It’s ready when a skewer inserted into the middle comes out clean. 
  • Cool in the tin, then dredge with icing sugar when cool.