Whipping up some easy and tasty recipes
Operating as usual
There’s nothing quite as nice as a huge serving of garlicky pasta topped with shredded Parmesan cheese. I took this pasta dish up a notch by using Red Lentil Linguine from Ancient Harvest Pow! Pasta. It’s deliciously tasty and full of nutrients.
Not bad at all.
❤️
These post work out 🏋️♀️ cookies are the bomb!!! Packed with oats, almond, and coconuts. With just a hint of ginger and cinnamon. Oh yeah...... dip into some dark chocolate 🍫
@ Naples, Florida
BBQ Shredded Beef Tacos
It’s a yes to sunny 🌞Sunday’s and slow cooker bbq shredded beef tacos. So yummy
@ Cape Coral, Florida
Cauliflower Gnocchi Bowl
These easy Trader Joe's Cauliflower Gnocchi are so delicious and healthy. Preheat oven to 375 F. Toss frozen gnocchi with two tablespoon of avocado oil and salt. Place on a sheet pan. Make sure the gnocchi are space apart. Bake for 20-30 mins one one side then flip and bake for additional 8- 10 mins or until golden. Remove from the oven and set aside. Sauté some chopped broccolini, sweet potatoes, and mushrooms. Add the sautéed veggies to a bowl and topped with the cauliflower gnocchi. And lastly sprinkled with some h**p seed. So good 😋
Tip: Bake or sauté the cauliflower gnocchi frozen. The packaged stove top directions is just a gooey mess😩.
Blueberry Zucchini Muffins
Looking for a switch on some healthy muffins. Try these blueberry zucchini muffins. They can be eaten for breakfasts, and snacks. They are so moist and tender and best of all gluten and grain free.
Ingredients
3 eggs ,1/2 cup melted coconut oil
1 Tbsp matcha powder,1/2 cup coconut sugar
1/2 cup maple syrup,1 tsp vanilla essence ,1 Tbsp lemon juice,2 tsp lemon zest ,3 cups blanched almond flour, 1/3 cup tapioca flour ,2 tsp baking soda, 1/4 tsp sea salt ,3 cups finely shredded zucchini with water squeezed out.
3/4 cups frozen blueberries
Instructions
1. Preheat your oven to 350 degrees and line a 12 muffin pan with liners
2. Whisk the coconut oil, maple syrup, eggs, vanilla and lemon juice and zest in a large bowl.
3. In a separate bowl, mix the almond flour, tapioca flour,matcha powder, coconut sugar, baking soda and salt.
4. Mix the dry mixture into the wet mixture and stir gently to combine. Fold in the blue berries.
5. Using a ice cream scoop, transfer the batter to the muffin liners. Bake the muffins for 30 minutes or until a took pick inserted in the center comes out clean. Enjoy🤗
@ Brambleton, Virginia
Buttermilk Fried Pork Chops with honey mustard sauce
These pork chops are coated with a buttermilk and sweet paprika batter than dip in some Japanese style Panko and fried until crips and golden.
Oh, christmas is getting so close. I can almost taste it!
Roasted Brussels Sprouts with Bacon + Candied Pecans
These roasted Brussels sprouts are so irresistible. I almost devouring the whole platter before I can take a pic. They’re so good! This recipe features roasted Brussels sprouts, crisp bacon, toasted candied pecans and a drizzle of balsamic vinegar.
1 lb Brussels sprouts halved or quartered
2 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
3 slices of crisp bacon, chopped
1/4 teaspoon fine sea salt
1/3 cup candied pecans, roughly chopped
1. Preheat the oven to 425°F
2. Line a large, rimmed baking sheet with parchment paper
3. To prepare your Brussels sprouts, trim the ends and discard any discolored leaves off the Brussels sprouts, then cut the sprouts in halves lengthwise.
4. Place Brussels sprouts in the prepared pan. Season with salt and drizzled with olive oil and 1 tbsp balsamic vinegar. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down.
5. Roast for 15- 20 min or until sprouts they are tender and deeply golden on the edges. Stir every 5 mins
6. Transfer the roasted Brussels sprouts to a serving platter. Drizzle the remaining balsamic vinegar then sprinkle with the chopped crisp bacon and candied pecans.
Jerk BBQ Beef Ribs My new definition of deliciousness! Are these easy oven baked jerk BBQ beef ribs. They are fall off the bone goodness and not too spicy. All you need is some mild jerk sauce and your favorite BBQ sauce. And oh...... some beef ribs.
Ingredients
* 2 rack beef rib membrane removed.
* 1/2 cup of jerk mild sauce ( I used - Mild)
* 2 Cups Beef broth
* 4 Cloves Garlic Smashed
* 1/2 Cup BBQ sauce�Directions Cut the ribs into individual slabs of 2 or 3 ribs each, depending on their size. In a zip lock bag or large bowl add the jerk seasoning then the ribs and massage the seasoning into the meat. Let sit in the fridge for 1 hour or overnight. �Preheat the oven to 350 degrees. In a large deep sheet pan place the ribs in a single layer. Add the broth and garlic. Cover the dish with some foil then place the ribs into the oven on the middle rack and bake for 3 hours.
Remove the foil from the pan. Put the BBQ sauce in to a bowl and add some the of the cooking liquid just enough to thin out the bbq sauce. Baste the ribs with the sauce. Place the ribs back in the oven and turn on the broiler. And bake for 5 minutes. Watch the ribs carefully as you want some charring but not burning. Remove the ribs from the oven. Enjoy!
Tipsy Laird
This Scottish dessert is traditionally served on January 25th in a celebration known as Burns Supper which commemorates the life of Scottish poet Robert Burns.
This dessert is unbelievably easy to make and the best part? It has Scottish whiskey. The dessert can made in a large glass dish or small individual glasses Ingredients
•10 ounces sponge cake (or pound cake, halved and cut into thick slices)
•10 ounces fresh raspberries
•1 bag of frozen raspberries •6 tablespoon whiskey •2 cups thick, ready-made custard sauce
•2 cups double cream (or heavy cream or whipping cream, softly whipped)
•Handful almonds (optional)
Directions:
1. Gather the ingredients.
2. Heat the frozen raspberries over medium heat until melted into a light sauce. This will be the bottom layer.
3. Spoon the double cream over the raspberries.
4.Sprinkle the sponge cakes with the whisky, making sure it soaks down into the cake. Line cake slices on top of the cream. This will be the 3rd layer.
5.Spoon over the custard in a thick layer. This will be the top layer.
6. Using a spoon or piping bag add a thick layer of whipped cream.
7. Use the fresh raspberries for decorating and a few flaked almonds, if desired.
Tips
•Be easy on the whiskey, you don’t want the whiskey to overpower the dessert. •A tipsy laird doesn't keep well. Prepare and serve fresh for best results. @ Ashburn, Virginia
Last of the Thanksgiving left overs..... Made a Rice,Ham,and Kale Bowl.
Eggnog Challah French Toast
Eggnog French toast is just the kind of breakfast everyone wants to wake up to on a Sunday morning. And it’s made even better by using thick challah bread that soaks up all the delicious vanilla and cinnamon flavors.
Ingredients
* 6 thick slices of challah (homemade or store-bought)
* 2 eggs
* 1 cup of eggnog
* 1/4 t ground cinnamon
* 2 tsp of vanilla essence
* Maple syrup
* 1/2 cup of mixed fresh berries
* 1 tbsp confection sugar
Directions
1. Slice the challah bread into 6 thick slices, about 3/4″ thick.
2. Whisk together the eggnog, eggs,cinnamon, and vanilla essence in a large bowl or casserole dish.
3. Soak the bread in the eggnog mixture for 10 minutes, flipping after 5 minute or until the bread adsorbs the liquid mixture.
4. Heat a griddle or large non-stick pan on medium heat and once it is preheated, add the butter. Spread the butter evenly over the pan.
5. Add the slices of toast in a single layer on the griddle. Turn the heat to medium low and cook 2 to 5 minutes per side.
6. Plate the French toast and drizzle with confection sugar. Serve the French toast with mix berries and warm maple syrup.
STIR FRIED UDON NOODLES WITH CHICKEN AND BROCCOLI
Simple deliciously awesome udon noodles, chicken and broccoli stir fry !!
* 8 oz of chicken breast *8 oz of broccoli cut into small strips* 8 oz of Hakubaku udon wheat noodles
*2 tbsp plus 1/2 tsp of olive oil
*2 tbsp of garlic
*1/2 tsp ground black pepper
* 1/2 tsp of salt
* 5-6 tbsp of soy sauce*2 eggs
1. Bring a large pot of water to boil. Add the noodles and cook for 4 minutes. Drain and rinse with cold water. This removes the starch and keeps the stir fry from turning into a gooey blob. Set aside.
2. With a meat tenderizer pounding the chicken breast into thin, even pieces. Cut the chicken breast into small strips.
3. Heat 2 tbsp of olive oil in a large wok or nonstick skillet. When the oil is shiny, add the chicken and garlic. Season with salt and pepper- stir fry the chicken for 5-10 minutes or until golden brown. Add the broccoli and soy sauce- stir fry for 3-4 minutes. Remove the pan from the heat and transfer the stir fry into a bowl.
4. Using the same wok or-skillet heat 1 tsp of oil. Crack two eggs into the skillet let cooked then scramble. Add the noodles , the chicken and broccoli to the skillet. Stir until the noodles are completely, covered with chicken, broccoli and eggs. Remove the skillet from heat and divide the stir fry into two deep bowls.
Healthy Turkey Chili
This healthy gluten free Turkey Chili is delicious and very easy to prepare. It is flavorful and full of red beans, butternut squash and ground turkey.
Ingredients
* 2lbs lean ground turkey
* 1 (28oz) kidney beans drained and rinsed
* 1 (28oz) can crushed tomatoes
* 2 cups diced butternut squash
* 1 red-bell pepper, diced
* 2 cups chicken or vegetable broth
* 1 sweet onion, diced
* 2 Tbsp minced garlic
* 2 Tbsp olive oil
* 2 Tbsp chili powder
* 1 Tbsp cumin
* 1 Tbsp curry powder
* 1 Tbsp tomato paste
* 1½ tsp sea salt
* 1 tsp black pepper
* ½ tsp cayenne pepper (optional)
INSTRUCTION
1. Add 1 tbsp of oil in a butch oven or large pot. Add the turkey seasoned with salt and pepper. Browned the turkey until cooked. Remove and set aside.
2. To the butch oven/ pot add the remain oil . Add the onions and the red bell peppers and sauté 3 minutes over medium-heat.
3. Stir in the curry powder, garlic, cumin and cook until fragrant, 1 minutes.
4. Add the turkey , the kidney beans,diced squashed, crushed tomatoes, tomato paste, the chicken (or vegetable) stock, chili powder, salt, and cayenne pepper (if using) and stir until everything is combined.
5. Once the chili boils, lower the heat to low and let it simmer uncovered for 20- 30 minutes or until it thickens.
6. Top with rice or a handful of shredded cheese and serve hot.
Happy Halloween 👻🎃 everyone. This is my super easy banana recipe. It’s deliciously moist, and tender.
Ingredients
1 cup of flour
1 tsp baking soda
1/2 tsp bake powder
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp salt
4 bananas
2 tbsp butter milk
1 tsp banana essence
2 large eggs
1/2 cup oil
1/2 cup of granulated sugar
1/2 cup of brown sugar
Preheat oven to 350 f. Prepare a loaf pan with parchment paper and set aside. In a separate bowl add the flour, baking powder, baking soda, cinnamon, and nutmeg mix and set aside. Place the bananas in a microwave bowl and microwave for 2-3 minutes.
Transfer to a larger mixing bowl smashed the warm bananas, then add the salt, buttermilk, eggs, essence, oil and sugar. Mix until combine. Add the flour mixture and mix until the batter combines.
Pour the batter into the prepared loaf pan and baked for 50 min to 1 hour or until a skewers comes out clean. Transfer the pan to a wire rack to cook for 10 minuets. Remove the bread out of the pan to cook completely. Slice and serve. Enjoy!
Glazed apple fritter bites with sprinkles
Apple fritters are one of my favorite pastries to buy at a donut shop. They are so hard to turn down! These fritters has bits of apples nestled in a soft dough that’s fried to perfection and coated in a sweet sugary glaze and topped with rainbow sprinkles. Simply amazing!
Ingredients
* 1-1/2 cups all-purpose flour* ½ cup of granulated sugar* 2 teaspoons brown sugar* 2 teaspoons baking powder * pinch of salt *2 teaspoons cinnamon * ¼ teaspoon nutmeg
* 1 tablespoon butter * 1 large egg* ⅓ cup of milk* ½ teaspoon vanilla* 1 ½ cup apples chopped into small pieces (2 apples )* 2 cups powdered sugar * ⅓ cup apple cider Instructions
1. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
2. In a small pan on medium heat melt the butter. Remove for heat add the milk and egg and whisk together. Add mixture to the flour mixture and gently fold until well combined. Fold in the apples.
3. Heat the oil and use a small ice cream scoop to scoop the batter into the hot oil. Fry for 2 mins or until brown then flipped and fry for 1 minute.
4. Remove the fritters from the hot oil and placed on a wire rack to cool.
5. In a small bowl whisk together 1 cup powdered sugar and 4 tablespoons apple cider. Dip each fritter balls into the glaze, covering completely. Let excess glaze drip off. Place on a wire rack over wax paper and sprinkle with the rainbow sprinkles let sit until glaze hardens, about 15 minutes.
6. Enjoy!
An incredibly simple chicken curry and rice dish with lentil peas. This dish is all made in one pot and can easily be customized to personal preference.
Kick starting the week with this Baked Halibut With Baby Carrots....
1. Preheat oven to 350°F.
2. In a cast-iron pan on medium heat, drizzle a little olive oil. Add 2 cloves of crushed garlic and cook for 1-2 minutes. Add some cherry tomatoes and season with salt and pepper cook for 5 minutes.
3. Once tomatoes start to soften deglazed the pan with 1/4 cup of the white wine, scrapping up any brown bits. Cook for 2-3 minutes to thicken slightly. 4.Make a space in the middle of the pan for the fish to sit. Place 1 1/2 pound of halibut fillet ( i like to cut the fillet into two pieces ) into the pan and sprinkle with salt and pepper. Place in the oven, uncovered, to bake for 15- 20mins. Removed from the oven and scoop some of the tomato mixture over fish and top with some chopped cilantro. Enjoy...
Tender honey roasted carrots seasoned and baked to perfection makes the perfect everyday easy side dish. This dish comes together very easy. The sweetness, the savoriness, of the carrots are enhanced with grated Parmesan and Gouda cheese.
* 2 pounds carrots peeled
* 2 tablespoons olive oil
* salt and pepper, to taste
* 4 tablespoons butter
* 2 tablespoons brown sugar
* 2 tablespoons honey
* 1 teaspoon salt and pepper
* 1 tablespoon balsamic vinegar
Instructions
1. Preheat oven to 400 degrees. Toss carrots with oil and season with salt and pepper to taste and arrange carrots in a single layer on a baking sheet.�
2. Combine butter, brown sugar, honey, balsamic vinegar, in a small sauce pan and stir over medium high heat until completely melted and mixture begins to boil. Remove from heat and pour over carrots.�
3. Bake for about 25- 40 minutes until tender and easily pierced with a fork. Drizzle with the grated parmesan and Gouda cheese. Serve immediately
Gluten Free Apple Spice Pancakes
I’ve been tinkering with this recipe for apple pancakes for weeks. These pancakes are fluffy with lots of flavor.
The low down.....
2 cup apple purée
2 cup tapioca flour
1/2 cup coconut flour
1/2 cup almond flour
1/2 cup canned coconut milk
6 eggs
6 tbsp honey
2 tsp baking powder
1/2 tsp baking soda
2 tsp Apple pie spice
1/4 tsp salt
Coconut spray
Direction
Combine the eggs, coconut milk, honey, and apple purée in a mixing bowl. Then in the same mixing bowl, add the baking powder, baking soda, salt, apple pie spice, tapioca, almond and coconut flour. Whisk all the ingredients together until the mixture is smooth.
Heat a small skillet over medium heat. Spray the skillet with coconut spray then pour at least 1/4 cups of batter on to the skillet. Allow the pancake to cook until large bubbles begin to form on top of the batter for about 2 mins. With a flat spatula, carefully flip over the pancake. Cook for 2 mins or until the pancake is cooked on the opposite side. Remove the cooked pancake, and repeat the previous steps with the remaining batter.
Pancakes can be wrapped and placed in a ziplock and freeze. Enjoy.
Gluten Free Apple Spice Pancakes
I’ve been tinkering with this recipe for apple pancakes for weeks. These pancakes are fluffy with lots of flavor.
The low down.....
2 cup apple purée
2 cup tapioca flour
1/2 cup coconut flour
1/2 cup almond flour
1/2 cup canned coconut milk
6 eggs
6 tbsp honey
2 tsp baking powder
1/2 tsp baking soda
2 tsp Apple pie spice
1/4 tsp salt
Coconut spray
Direction
Combine the eggs, coconut milk, honey, and apple purée in a mixing bowl. Then in the same mixing bowl, add the baking powder, baking soda, salt, apple pie spice, tapioca, almond and coconut flour. Whisk all the ingredients together until the mixture is smooth.
Heat a small skillet over medium heat. Spray the skillet with coconut spray then pour at least 1/4 cups of batter on to the skillet. Allow the pancake to cook until large bubbles begin to form on top of the batter for about 2 mins. With a flat spatula, carefully flip over the pancake. Cook for 2 mins or until the pancake is cooked on the opposite side. Remove the cooked pancake, and repeat the previous steps with the remaining batter.
Pancakes can be wrapped and placed in a ziplock and freeze. Enjoy
Smoked Paprika Baked Chicken
If chicken is on your mind this week this smoked paprika chicken is what your tastebuds has being asking for. All you need is a few pantry staple spices, and you will have quick and easy meal that’s pack with flavor in no time.
* 12 chicken drumsticks
* 2 teaspoons salt
* 1/4 cup vegetable oil
* 4-6 garlic cloves minced
* 1/4 cup of onion powder
* 1/4 cup of smoked paprika
* 2 tbsp of chilly powder
1. preheat oven to 450°.
2. Wash chicken drumsticks pat dry. Place legs into a large ziplock bag with oil,salt and minced garlic. Close the ziplock bag and rub the oil seasoning until all the chicken legs are coated. Let the chicken marinate for 1 hour. (For best results, prep chicken the night before and leave in fridge overnight).
3. Combine the onion, chilly, garlic and smoke paprika powder Into a small bowl and mix well.
4. Place the chicken in a large bowl, and toss with the spice mix
5. Line a baking pan with foil and arrange chicken legs out in a single layer.
6. Bake chicken legs until cooked through and skin is crispy, about 45-50 minutes
7. If desired rotate chicken halfway through about 25 minutes.
8. Remove chicken serve with a side dish.
Butternut squash jalapeño popper
You can now indulge in these cheesy and spicy jalapeño poppers which are ridiculously amazing and also has 2/3 less fat than the classic dish. These poppers are stuffed with a mixture of butternut squash and cheddar cheese than baked until gooey and bubbly.
Ingredients
8 large jalapeno peppers
3 ounces shredded part skim mozzarella cheese
12 ounces of butternut squash puree
3 ounces extra- sharp Cheddar cheese
3 tbsp of grated onions
1/4 cups fresh cilantro, finely chopped
1/4 cups sliced green onions
Smoked paprika
Directions
Preheat the oven to 450 degrees F. In a bowl, combine the butternut squash, shredded cheese, cilantro, and onion together. Cut each jalapeno lengthwise and with a small spoon, scrape out any seeds and veins. Stuff the peppers with the mixture. Arrange stuffed jalapenos in a single layer on a lightly greased baking sheet. Top with the sliced green onions and smoked paprika. Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and starts bubbling. Serve immediately.
Brambleton, VA
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