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Saturday, April 25, 2020

Instant Pot Sour Cream Pork Chops

Instant Pot soured cream Pork Chops are a simple and delicious dinner recipe your whole family will love. Takes minutes to prep and you finish up with juicy pork chops smothered during a creamy sauce!





I’ll begin and say it: I wasn’t the most important fan of pork chops until I started making them in my instant pot. SO GOOD!

They get incredibly tender and don’t dry out in the least , which makes them such a joy to eat.

Ingredients



  • 1 tablespoon butter, or coconut oil
  • 2 medium onions, cut into slim wedges
  • 4 boneless pork chops, a cut from the blade preferred as it is fattier
  • salt + pepper, to taste
  • 1 cup beef stock
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon arrowroot, OR organic cornstarch OR 1/4 teaspoon glucomannan
  • 1/3 cup sour cream



Instructions



  1. Brown onions and pork: Set instant pot to sauté. Add butter and cook onions until softened. Push to one side and add chops to brown. Season with salt and pepper as they cook.
  2. Add sauce: Switch off instant pot. Add beef stock and Worcestershire sauce, scraping the browned bits from the bottom of the instant pot. 
  3. Pressure cook: Close instant pot and set valve to sealing. Choose “pressure cook” for 8 minutes. After cooking time is up, do a natural pressure release for 5 minutes, then manually release remaining pressure and open.
  4. Thicken: For a thicker sauce, remove chops form instant pot and cover to keep warm. Set instant pot to sauté and simmer sauce for a few minutes. If desired, add a slurry of arrowroot and water (or your preferred thickener).
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INSTANT POT CHICKEN BURRITO BOWL

This recipe for fast Pot Chicken Burrito Bowl is full of flavor then easy to form . Boneless, skinless pigeon breast , Mexican rice, black beans, and tomatoes with Mexican spices. It’s so delicious and therefore the better part is, everything cooks right within the Instant Pot. This better-than-take-out burrito bowl goes to become a family favorite.




Ingredients



  • 1 pound boneless skinless chicken breasts, diced into bite sized pieces
  • 3 tablespoons of olive oil
  • 1/4 cup of diced yellow onion
  • 1 cup of uncooked extra-long grain rice
  • 1 14.5 oz can of fire roasted diced tomatoes drained
  • 1 15 oz can of black beans drained and rinsed
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1/2 teaspoon of paprika
  • 2 teaspoons of chili powder
  • 1 teaspoon of cumin
  • 2 1/4 cups of low-sodium chicken broth
  • 2 cups of reduced fat colby jack monterey jack or cheddar cheese
  • kosher salt and pepper
  • freshly diced tomatoes
  • diced green onions
  • sour cream
  • guacamole



Instructions



  1. Add 1 tablespoon of olive oil to Instant Pot and hit Saute button, then hit adjust button to set to More.
  2. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
  3. Once oil is hot, add chicken to pot in two batches to encourage browning.
  4. Once chicken is browned, add onions and cook until they start to soften.
  5. Add additional tablespoon of olive oil and uncooked rice and toast uncooked rice for about 2 minutes or just until some grains start to turn golden brown. Don't skip this step. Rice needs to be toasted.
  6. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder, paprika and cumin. Once the liquid is added, use wooden spoon or spatula to scrape up browned bits from bottom of pot to prevent burn notice.
  7. Lock Instant Pot lid in place and set to Manual, High Pressure for 7 minutes.
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EASY FIRECRACKER TOFU






I’ve been seeing this “Firecracker Chicken” everywhere Pinterest over the last few months and it's soooo good I had to make a vegan tofu version! These slightly spicy, slighty sweet, glazed tofu pieces are getting to be your new fav, they definitely are ours! The spice level is pretty mild so be happy to double or maybe triple the red pepper flakes if you wish heat.


Ingredients



  • 1/3 cup cornstarch
  • 1 tbs soy sauce
  • ½ cup vegan mayo
  • 1 ½–2 ½ tbs vegan milk (will depend how thick your vegan mayo is)
  • 1 tbs soy sauce
  • Fresh cracked black pepper
  • ½ cup light brown sugar
  • 1/3 cup franks red hot
  • 2 tbs vegan butter
  • ½ tsp vegan Worcestershire sauce
  • ¼ tsp garlic powder
  • 1 tbs apple cider vinegar
  • ¼ tsp salt
  • ¼ tsp red pepper flakes



Instructions




  1. Heat oven to 350 degrees F, spray a large (9 x 11″) baking dish with cooking spray or grease with extra vegan butter and set aside
  2. Cut tofu into 1-inch cubes, I like to filet it in half then cut into cubes.
  3. In a large bowl, toss tofu with soy sauce and some fresh cracked black pepper and set aside
  4. In a small saucepan add brown sugar, franks red hot, and butter heat over medium heat and stir until the butter is melted and brown sugar dissolves. Off the heat and add Worcestershire, garlic powder, apple cider vinegar, salt and red pepper flakes. Set aside.
  5. Place the corn starch in a medium bowl and in another medium bowl mix together the vegan mayo and milk. How much milk you need will vary according to what mayo you use. I’ve found that different brands have different consistencies. I used the vegan Hellman’s brand which is the thickest I have found and I needed 2 ½ tbs of milk. You want the consistency to still be thick but not too thick. It needs to coat the outside of the tofu like a beaten egg would.
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VEGAN SWEET AND SOUR CAULIFLOWER

Sweet and sour cauliflower on a bed of rice is what an ideal dinner sound to me. an easy vegan and gluten-free recipe with amazingly delicious Asian flavors.






I love to cook for my family reception , but whenever we decide to eat out , usually I prefer Asian food. this is often because cooking Asian food reception is usually overwhelming and it’s a touch tricky to urge an equivalent flavors. But this recipe is different because it involves minimum steps. within the end, you get an amazingly delicious cauliflower dish with scrumptious Asian flavors.


Ingredients



  • 1 small head Cauliflower florets
  • 3 tbs Olive oil
  • 2 tbs Water
  • 1½ tbs Corn flour / Corn starch
  • For Sauce:
  • 1 cup Vegetable broth (with salt)
  • 1/4 cup Soy sauce / Tamari sauce
  • 3 tbsp Brown sugar / Maple syrup
  • 2 tsp Chili flakes
  • 2 tbsp Tahini
  • 5-6 cloves Chopped garlic
  • 3 Tbs Rice vinegar


Instructions



  1. Prepare the sweet and sour sauce by mixing vegetable broth, soya sauce or tamari sauce, rice vinegar, maple syrup, Tahini, chili flakes, and chopped garlic. 
  2. Wash and cut cauliflower into 1 ½ to 2-inch size florets.  
  3. In a pan add cauliflower oil and a splash of water. Stir and cover, let it cook on slow to medium heat for 4 to 5 minutes.  
  4. Once cauliflower gets soften add half of the sauce and stir.  
  5. Let it simmer for further 3 to 4 minutes or until the sauce is well absorbed. Make sure the heat is medium to low. Do not burn the sauce.  
  6. Add cornflour into the remaining sauce and mix.
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SLOW BRAISED LAMB SHANKS





Lamb generally may be a pretty fail-safe thanks to someone’s heart but soft, succulent, fall-off-the-bone tender lamb shanks are the last word . This recipe involves an upscale wine gravy for the lamb shanks to braise in, flavored with rosemary, bay, onions, carrots and garlic. All the classics. Use an honest quality, full-bodied wine like Shiraz or Cabernet for the simplest end results. I’ve made this with wine too. It’s equally delicious, the gravy will just be lighter in color.

HOW TO MAKE SLOW BRAISED LAMB SHANKS


Start by searing the lamb shanks during a large, oven-proof deep pan/pot until well-browned on all sides. within the same pot, saute the onions, carrot, celery, garlic and herbs until soft and fragrant. i prefer to let the vegetables cook until they're beginning to brown to develop the maximum amount flavor as possible. Add the wine and stock then cover with a lid and place during a preheated oven. Allow to braise until the lamb shanks are tender and therefore the gravy has reduced. Serve with mashed potatoes, rice or polenta.


Ingredients



  • 2 tbsp olive oil
  • 4 lamb shanks
  • 1 large onion finely chopped
  • 2 large carrots peeled and finely chopped
  • 2 celery ribs/sticks finely chopped
  • 4 garlic cloves thinly sliced
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 2 tbsp tomato paste
  • 1½ cups red wine
  • 2 cups lamb/beef stock
  • salt and pepper to taste


Instructions



  1. Pre-heat the oven to 160ºC/320ºF. 
  2. Season the lamb shanks generously with salt and pepper. Brown the lamb shanks in a large, deep oven-proof pot/pan until well-browned on both sides. Remove from the pan and set aside.
  3. In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant. Add the herbs and tomato paste and cook for 30 seconds before adding the red wine and stock. Allow to come to a simmer then add the lamb shanks back into the sauce. 
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THE BEST EASY PIZZA TOAST

Easy pizza toast is that the ultimate after school snack for teenagers (and grown-ups will like it too). Use any toppings of your choice during this 5-minute treat.





I’m so often asked for straightforward recipe ideas for teenagers . Both recipes they’ll love and recipes they will make themselves. and fortunately on behalf of me I even have two very eager pre-teens able to play guinea pig whenever I come up with a replacement idea



Ingredients



  • 4-8 slices bread of your choice toasted
  • 1 cup Pizza sauce
  • 1-2 cups grated mozzarella
  • salami/ toppings of your choice
  • 1 teaspoon oregano


Instructions



  1. Pre-heat the grill of your oven.
  2. Place the toast on a baking sheet and add a generous spoonful of pizza sauce. Spread with the back of the spoon to the corners.
  3. Top with a handful of grated mozzarella followed by the toppings of your choice.
  4. Sprinkle over a little oregano.
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Friday, April 24, 2020

THE BEST CHICKEN SHAWARMA WITH EASY FLATBREAD

Juicy chicken shawarma marinated in spiced yogurt then grilled may be a delicious dinner served wrapped in easy flatbread with crunchy vegetables







Shawarma is one among our favourite things to eat. once we were still dating, my husband and that i would often attend the local schwarma-place where he lived to enjoys giant wraps full of the juiciest grilled meat, pickles, aioli and crunchy vegetables. to the present day, i do know the thanks to treat him his to urge him a very good shawarma. i made a decision to form my very own a short time ago and that i need to say, this chicken shawarma ticks ALL the boxes.



Ingredients


For the chicken shawarma


  • 1 cup plain yogurt
  • 4 garlic cloves crushed
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 tsp paprika
  • ½ tsp chilli/red pepper flakes
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 kg boneless, skin-on chicken thighs

For the easy flatbread


  • 3 cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ tsp garlic powder (optional)
  • ½ cup plain/Greek yogurt
  • ½ cup vegetable oil
  • ¾-1 cup milk

For the garlic yogurt sauce


  • 1 cup plain/Greek yogurt
  • 2 tbsp chopped parsley
  • 1 tbsp chopped mint
  • 2-3 garlic cloves crushed
  • 1-2 tbsp lemon juice
  • salt and pepper to taste

For serving


  • Pickles of your choice
  • fresh vegetables of your choice (tomatoes, cucumber, avocado work well)

Instructions


  1. Mix all the marinade ingredients together then pour over the chicken and allow to marinate for 30 mins - 1 hour. 
  2. In the meantime, mix together the dry ingredients for the flatbread then add the yogurt and oil. Add the milk, a little at a time, and mix until a rough dough starts to form. You might not need all the milk. Turn the dough out onto a floured surface and knead until it just comes together in a smooth ball. Cover in plastic wrap and allow to rest at room temperature for 30 minutes. 
  3. Pre-heat the oven to 240ºC/460ºF (or as hot as your oven goes) with the top element/grill to caramelize the skin on the chicken. 
  4. Place the chicken in a baking dish/baking sheet in a single layer then place in the oven. Allow the chicken to bake/grill until fully cooked with the skin crisp and caramelized. 
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EASY VEGAN BURRITO

This vegan burrito is full of rice , black beans, corn, vegan soured cream , and guacamole. Vegan burritos are the right food . And they’re very easy to make! Make them for an easy weeknight dinner.






Ingredients



  • For the black beans and corn:
  • 1 can black beans
  • 1 can sweet corn
  • 1 teaspoon paprika powder
  • 1/2 teaspoon smoked paprika powder
  • 1 teaspoon cumin
  • 2 teaspoons fresh lime juice
  • 2 green onions, cut into rings
  • 1/2 cup freshly chopped cilantro
  • salt, to taste
  • black pepper, to taste
  • For the filling:
  • 1 cup guacamole (homemade or store-bought)
  • 1 cup salsa (homemade or store-bought)
  • 3/4 cup vegan sour cream
  • 1/2 cup vegan shredded cheese
  • 3 cups shredded lettuce
  • 3 cups cooked brown rice (seasoned with salt and 1 teaspoon of cumin)
  • 6 large flour tortillas (use gluten-free ones if needed)


Instructions



  1. Drain and rinse the black beans and the corn. In a medium bowl, combine them with the paprika powder, cumin, smoked paprika powder, lime juice, salt, and pepper. Add the chopped green onions and the fresh cilantro and stir well. 
  2. Lay a tortilla down flat on a plate. Add some rice in the center of the tortilla. Then add some of the bean corn salad on top. Next comes some salsa, lettuce, vegan cheese, vegan sour cream, and avocado. If you want you could also sprinkle some red pepper flakes on top. 
  3. Fold in the sides and then roll the burrito up and wrap it in foil. Then cut it into half with a sharp knife. Enjoy! 
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EASY BANANA OATMEAL PANCAKES

Banana oatmeal pancakes are sweetened naturally and made with no flour. Blender pancakes are easy a simple and healthy breakfast recipe. Top these healthy banana oat pancakes with fresh fruit, nuts, almond butter or syrup and serve!





These banana oatmeal blender pancakes are one among those recipes that you simply can’t wait to dine in the morning. you'll actually anticipate to getting to bed so you'll awaken and eat these healthy pancakes for breakfast.




INGREDIENTS



  • 2 1/4 cups rolled oats gluten free oats if desired
  • 1 cup unsweetened vanilla almond cashew or coconut milk
  • 2 large ripe bananas
  • 1 tablespoon honey or pure maple syrup
  • 1 large egg
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons baking powder
  • coconut oil or grass-fedd butter for cooking



INSTRUCTIONS



  1. Place all ingredients in the blender and blend on high until completely mixed together and oats have broken down, about 1-2 minutes.
  2. Heat a griddle or large pan over medium-low heat and melt a teaspoon or two of coconut oil or grass-fed butter in the pan. Once the pan or griddle is hot, pour or scoop 1/4 cup of the batter onto the pan. Cook 2-3 minutes on both sides and serve hot with extra bananas, extra fruit, nuts, nut butter or maple syrup.
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The Best Mexican Quinoa Stuffed Sweet Potatoes

I have long been hooked in to sweet potatoes. They're one among those ingredients that I even have in my pantry every single week and that we never get disgusted .

Part of what i really like about sweet potatoes is their versatility. you'll cook them plenty of various ways and that they are often utilized in salads, bowls, as a side and more.

But sweet potatoes in our house are usually not the star of the show. They're there as a bonus or a side. Until now. Because once I whipped up these Mexican Quinoa Stuffed Sweet Potatoes…everything changed.




Ingredients



  • 2 large sweet potatoes
  • 1 tablespoon olive oil
  • 1/4 cup chopped red onion
  • 1/4 cup chopped bell pepper
  • 1/2 cup frozen corn
  • 1/2 cup cooked quinoa
  • 1 cup canned black beans drained & rinsed
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Sea salt to taste
  • to garnish:
  • 1 avocado mashed
  • Tahini
  • Hot sauce
  • Chopped cilantro


Instructions



  1. Preheat the oven to 400ºF. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 40 minutes.
  2. Meanwhile, heat the oil in a large skillet. Add the onion and pepper and saute until tender, about 5 minutes.
  3. Add corn, quinoa, black beans and spices and cook 2 - 3 more minutes.
  4. When sweet potatoes are fork tender, remove from oven and let rest for 5 minutes. Slice in half and place each half on a plate. Top with quinoa mixture, avocado and a drizzle of both tahini and hot sauce. Finish with a sprinkle of cilantro and enjoy!
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THE NEW FRESH SPRING ROLLS

Look no further for restaurant-quality Spring Rolls that are unbelievably easy to form , delicious and healthy! i prefer to serve them with homemade peanut sauce for dipping and that they make an excellent light lunch, dinner or appetizer.
I’ve mentioned before that I’m completely hooked in to Vietnamese and Thai food recipes, and I’ve perfected a number of my restaurant favorites in my very own kitchen, including Thai Chicken Lettuce Wraps Pho soup and Panang curry that I make from home often.

   





Ingredients



  • 1 package spring roll rice wrappers , found in the Asian foods section at the grocery store
  • 1 package vermicelli rice noodles , found in the Asian foods section at the grocery store
  • 2 mangos , peeled and sliced into thin strips
  • 1 large carrot , peeled and shredded or sliced into thin strips
  • 1 large English cucumber , peeled and thinly sliced
  • 1 pound small, cooked shrimp , deveined, tails removed, or substitute chicken
  • 1 bunch fresh mint leaves
  • 1 bunch fresh basil leaves
  • 1 bunch fresh cilantro
  • For the peanut sauce:
  • 3/4 cup sweet chili sauce
  • 1/3 cup peanut butter , smooth or crunchy
  • 1/2 teaspoon low-sodium soy sauce
  • 1/2 teaspoon hoisin sauce


Instructions



  1. Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.
  2. Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp.
  3. Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate. 
  4. (It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.)
  5. Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb and a pinch of noodles on the 1/3 of the spring roll that is closest to you.
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Monday, April 20, 2020

BEST CHOCOLATE CHIP COOKIES

BEST CHOCOLATE CHIP COOKIES

Chocolate chip cookies are my weakness. If I were ever stranded on a deserted island, I could be happy with a steady supply of homemade chocolate chip cookies.

Well, these wonderful homemade cookies are loaded with some incredible ingredients.

Butter, sugar, vanilla and semisweet chocolate chips are among the usual suspects





INGREDIENTS



  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, barely melted but not too hot (see photo above)
  • ¾ cup light brown sugar, packed
  • ⅔ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 large egg
  • 2 cups semisweet chocolate chips (I used half chips and half chunks, but either is fine)
  • Coarse sea salt



INSTRUCTIONS



  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a medium bowl mix together the flour, baking soda and the salt: Set aside.
  3. In a large bowl beat together the butter, sugars, vanilla extract and the vinegar until smooth. Beat in the egg just until combined.
  4. Mix the flour mixture into the wet mixture just until combined. Stir in the chips.
  5. Using a large cookie scoop (about 2 rounded tablespoons) drop about 3 inches apart onto cookie sheet.
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Thursday, April 16, 2020

5 Ingredient Peanut Butter Energy Bites

5 Ingredient Peanut Butter Energy Bites


These energy bites are not any bake, super easy to form and take but 10 minutes to place together. Loaded with protein, fiber and healthy fats to stay you full and loaded with energy throughout the day. Made with only 5 ingredients: spread , quaint oats, flax seed, honey and chocolate chips. Everything gets combined in one bowl. better of all you never need to activate the oven.





INGREDIENTS



  • 2/3 cup creamy peanut butter
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup old fashioned oats
  • 1/2 cup ground flax seeds
  • 2 tablespoons honey


INSTRUCTIONS



  1. Combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll.
  2. Roll into 12 bites and store in the fridge for up to a week.
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Juicy Oven Baked Chicken Breast Recipe

Juicy Oven Baked Chicken Breast Recipe



Oven Baked Chicken – These juicy oven baked chicken breasts begin perfect each and each time! Say goodbye to dry chicken with this easy recipe for tender and flavorful chicken breasts.



My go after juicy baked chicken breasts recipe continues. Truthfully, I don’t know if I’ll ever stop checking out new ways to form simple baked chicken. HOWEVER, this Juicy Oven Baked Chicken Breasts recipe may need changed my mind.


Ingredients



  • 4 (1 pound) boneless, skinless chicken breasts
  • 4 cups lukewarm water about 90 to 105 degrees Fahrenheit
  • 1/4 cup salt
  • 1 tablespoon olive oil
  • CHICKEN SEASONING BLEND
  • 1/4 teaspoon salt, (optional - chicken will have absorbed some of the salt from the salted water)
  • 1/4 teaspoon fresh ground pepper
  • 1/2 teaspoon smoked or sweet paprika
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon dried parsley
  • fresh chopped parsley, for garnish


Instructions



  1. Preheat oven to 425F.
  2. Place chicken breasts in a large bowl and set aside.
  3. In a large measuring cup or a mixing bowl combine lukewarm water and salt; stir and pour over chicken breasts. Set aside for 20 to 30 minutes. You can also also cover the bowl and refrigerate for 2 hours.
  4. In the meantime, prepare the Chicken Seasoning Blend.
  5. Combine salt, fresh ground pepper, paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried basil, dried rosemary, and dried parsley in a small bowl; using a fork, stir around the seasonings until thoroughly incorporated. Set aside.
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Sunday, April 12, 2020

Amazingly Perfect French Toast

The perfect French toast recipe that's easy to form and cooks perfectly whenever . Crisp and crunchy on the surface and crazy the inside!
This post may contain affiliate links. once you click on these links, i buy alittle percentage back that helps me run my blog at no cost to you! For more information see my disclosure policy.
I’m noticing a trend with my recipes lately. they're heavy on the breakfast like Sweet Cream Pancakes and Crispy Waffles!


Ingredients




  • 4 Eggs
  • 2/3 Cup Milk
  • 1/3 Cup All-Purpose Flour
  • 1/2 Cup Sugar
  • 2 Teaspoons Vanilla Extract
  • 1 Teaspoon Cinnamon
  • 1 Loaf Texas Toast
  • Butter, for cooking


How to Make Perfect French Toast




  1. First, make the batter by adding the eggs, milk, flour, sugar, vanilla, and cinnamon to a bowl and whisk together. I like to add these ingredients to my blender to mix.
  2. Next, pour the batter in a shallow dish, such as a pie pan.
  3. Heat a griddle or frying pan to medium high heat, around 350 degrees.
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Saturday, April 11, 2020

#SPRINGTIME #CRINKLE #COOKIES

SPRINGTIME CRINKLE COOKIES


We love this Springtime Crinkle Cookie recipe … chock filled with lemon flavor dusted with granulated sugar and tinted within the pretty colors of Spring. this is often the right cookie for an Easter Brunch, Easter Dinner or a Spring Bake Sale. And don’t worry, this recipe is totally from scratch. No ready-mix cookies for us! We hope you're keen on this one the maximum amount as we do.


INGREDIENTS



  •  1 cup Butter
  •  2 cups White Sugar
  •  4 Eggs
  •  4 tablespoons Lemon Juice
  •  4 tablespoons Lemon Zest
  •  4 ½ cups Flour
  •  4 tsp Baking Powder
  •  Powdered Sugar (½ to 1 cup)
  •  Lemon Juicer
  •  Microplane
  •  Wilton Color Right Food Coloring
  •  Mixer
  •  Cookie Sheets
  •  Food Scale
  •  Cookie Cooling Rack


INSTRUCTIONS



  1. Cream the butter and sugar until completely combined.
  2. Add in eggs and mix until the dough is fluffy.
  3. Add in Lemon Juice and Lemon Zest and mix until fully incorporated.
  4. Add in the Baking Powder.
  5. Mix in the flour, a third at a time.
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Thursday, April 9, 2020

#50 #Snacks #That #I #Used #to #Lose #30 #Pounds

50 Snacks That I Used to Lose 30 Pounds | Best Weight Loss Snacks





As someone who has lost 30 pounds and kept it off for nearly 10 years, people inquire from me all the time to reveal the key behind my weight-loss success. Surprisingly enough, achieving and maintaining a slimmer figure is not any big secret at all! an efficient , prosperous weight-loss journey really comes right down to what you eat, especially when hunger strikes out of the blue. Maybe you follow a healthy hotel plan , but are you furthermore may mindful of what you dine in between meals? Those 3 PM afternoon slumps or mid-morning lows can trigger blood glucose crashes, also as some intense carbohydrate cravings. That’s where go-to weight loss snacks will rescue you!

50 Weight Loss Snacks That I Used to Lose 30 Pounds


1. Roasted Banana Smash




2. Frozen Red Grapes (enjoy up to 10) 




3. Blueberries




4. Clean-Eating Deviled Eggs (have one) 




5. Raisins (1/4 cup) and one apple




6. Almonds (12) lightly roasted




7. Skinny Bell Pepper Chips (1 serving)




8. Coconut Mango Ice Cream (1/4 to 1/2 cup)




9. Baked Asparagus Fries & Chipotle Dip (1 serving)




10. Skinny Bell Pepper Nachos




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Let us know how you enjoyed these snacks, or if there’s something else you’d like us to share on our site! We’d love to hear from you in the comments below.

Wednesday, April 8, 2020

#MOSTLY #VEGGIE #STEAK #STIR #FRY

MOSTLY VEGGIE STEAK STIR FRY


This Mostly Veggie Steak fry may be a weeknight workhorse! Tender shreds of beef, all of the veggies, and a tangy fry sauce close for an eat-the-rainbow experience you won’t want to quit. Ready in about half-hour , this quick and healthy meal is paleo, gluten free, sugar free, and totally irresistible.



Ingredients



  • 1 lb steak (sirloin, skirt, or flank), thinly sliced into 1/4" strips against the grain
  • 2 tbsp olive oil, divided
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and thinly sliced
  • 1/2 lb asparagus, ends trimmed, sliced into 1" pieces
  • 1 red bell pepper, cut into thin strips
  • 1 yellow bell pepper, cut into thin strips
  • 6 oz snap peas
  • 2 tbsp sesame seeds
  • 1 tsp sea or kosher salt
  • 1 tsp cracked black pepper
  • Stir Fry Sauce
  • 1/4 c coconut aminos
  • 2 tbsp rice vinegar
  • 2 tbsp fresh orange juice
  • 2 tbsp honey
  • 1 tbsp cornstarch or arrowroot powder
  • 2 tsp sesame oil


Instructions



  1. Place the steak in the freezer for 30 minutes. Remove from the freezer and slice thinly against the grain, 1/8" - 1/4" thick. While the steak is freezing, prepare the vegetables and stir fry sauce.
  2. Combine all stir fry sauce ingredients in a bowl. Whisk until combined and set aside. 
  3. Heat a 12" cast iron skillet over medium heat. Add half the olive oil. Add half the steak to the skillet, season with salt and pepper, and stir fry until charred and medium rare, 3-4 minutes. Remove the steak with tongs, set aside onto a plate, and repeat with the remaining steak strips. Remove all steak from the skillet once browned.
  4. Add the second tablespoon olive oil to the skillet and allow to heat until shimmering. Add the garlic and sautee 1 minute. Add the carrots and asparagus and sautee 3 minutes, stirring frequently. Add the bell pepper and snap peas, toss with the asparagus and carrots, and stir fry all vegetables an additional 3 minutes. Be sure to stir and toss frequently.
  5. Add the steak back to the skillet along with the stir fry sauce (give it another whisk before pouring in if the cornstarch/arrowroot has settled to the bottom). Stir fry, stirring frequently, until the sauce thickens and the vegetables are bite tender, 3 minutes. 
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Tuesday, April 7, 2020

#Thai #Basil #Chicken

Thai Basil Chicken




Thai Basil Chicken is arguably the gold standard of Thai Chicken stir fries! An incredibly fast and easy Thai recipe that truly tastes just as good as you’ll get at your favourite restaurant. BONUS: No hunting down unusual ingredients!

If you’re feeling inspired, indulge in a Thai banquet at home with Chicken Satay Skewers, Thai Fish Cakes, Thai Green Curry or Red Curry, and Thai Fried Rice!

Ingredients


225g / 7oz chicken thigh fillets , skinless boneless, cut into bite size pieces
1 green onion , cut into 4cm / 2" lengths.
1 cup Thai basil leaves , loosely packed (Holy Basil if you can find it) (Note 1)
2 garlic cloves , large, finely chopped (Note 2)
1 birds eye or Thai chilli , deseeded and finely chopped
1 1/2 tbsp oil (peanut, vegetable or canola)

SAUCE


2 tsp oyster sauce
1 tsp light soy sauce (Note 3)
1 tsp dark soy sauce (or all purpose) (Note 3)
1 tsp sugar
2 tbsp water

Instructions


1. Put Sauce ingredients in a small bowl and mix to combine.

2. Heat oil in wok or pan over high heat.

3. Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!

4.................

5...................


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#Vietnamese #Caramelised #Pork #Bowls

Vietnamese Caramelised Pork Bowls




Meet your new favourite pork mince recipe – Vietnamese Caramelised Pork Bowls! A super fast pork stir fry made with ground pork infused with flavours from the streets of Vietnam.


An exciting way to use ground meat (mince) to make a quick stir fry that taste unbelievable! This is great made with chicken, turkey or pork. It also works with beef though it is better made with "white meats". Serve it over rice or vermicelli noodles to make rice bowls with shredded lettuce, carrots and cucumbers on the side (very classic Vietnamese meal!).

Ingredients


1 1/2 tbsp cooking oil (I use peanut oil)
1/2 onion , finely diced (brown, white or yellow) (~1/2 cup)
2 tsp ginger , grated or minced
2 garlic cloves , minced (2 tsp paste)
1 birds eye or Thai chili , deseeded and finely chopped (Note 1)
1 lb / 500g ground pork (mince) (Note 2)
5 tbsp brown sugar
2 tbsp fish sauce

SERVING:


1 green onion stem , finely sliced
Rice
Sliced red chilli, tomato, cucumber (optional)

Instructions


1. Heat the oil in a large skillet over high heat.

2. Add the onion, ginger, garlic and chili and cook for 2 minutes.

3. Add the pork mince and cook for 2 minutes or so until white all over, breaking up the meat with a wooden spoon.

4.......................

5......................


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Recipe Notes:


1. Birds eye chilis are small red chilis that are usually around 3 to 4cm (1.5 - 2") long. They are very spicy! You can substitute with any chili you want, or even exclude it if you are making this for kids. Just adjust to your taste.This dish is great to serve with sriracha on the side so people can add the amount of heat they want.

2. Other meat - recipe works great with chicken and turkey too. Beef will also work well.

3. Lemongrass is a lovely and very traditional Vietnamese herb used in dishes like this. 1 stalk, white part only, very VERY finely chopped. Add it into the skillet with the garlic. If you have lemongrass paste (see ingredient photo in post), add it with the brown sugar.

4. Nutrition is for the pork stir fry only, excludes the rice and assumes you use a lean pork (10% fat).
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