VEGAN BBQ BLACK BEAN MEATBALLS

VEGAN BBQ BLACK BEAN MEATBALLS

INGREDIENTS

1. 1 cup oat flour, process rolled oats for 30 seconds in food processor
2. 1 cup Bob’s Red Mill rolled oats
3. 1 400ml can of black beans, strained and drained
4. 2 tbsp. extra virgin olive oil – plus some for cooking
5. 1 heaped tbsp. tomato paste

season to taste

1. 3 cloves of garlic
2. 1/4 cup white onion, roughly chopped
3. 1/4 cup fresh cilantro, roughly chopped
4. 2 tbsp flax seeds
5. 1 1/2 tbsp. paprika
6. 1 tsp. hot sauce

BBQ Sauce:

1. 1 tbsp extra virgin olive oil
2. 1 medium white onion, chopped finely
3. 3 cloves garlic, finely chopped

season to taste

1. 1 tbsp. hot sauce
2. 1 28 oz can crushed tomatoes
3. 1/4 cup white vinegar
4. 2 tbsp coconut sugar
5. 1 tbsp mustard powder
6. 1 tbsp vegan Worcester sauce
7. 1/2 – 1 tsp liquid smoke
8. 2 tbsp. molasses (optional)
9. Garnish with fresh Mint

INSTRUCTIONS

1. Pulse your one cup rolled oats in the food processor until a flour forms. Then add the rest of your ingredients into the processor and blend till everything is well combined. You want to ensure there is no loose flour, this is how you know you’re done blending.
2. Begin rolling into “meat balls” I like using a tbsp. to measure or even a small ice cream scoop. Please note, you’re balls will cook differently depending on the size you roll them. Once your balls are rolled, set them into the fridge while you prepare your BBQ sauce.
3. Into a medium sized pot add your oil and heat on low for a 1 minute. Add your onions and cook for 5 minutes or until fragrant and translucent. Add your garlic and cook for another minute. Add the remainder of your ingredients and simmer on medium for around 10-15 minutes, stir often to avoid sticking or burning. Taste and ensure it has the flavours you desire. If it’s perfect then remove from heat, once cooled enough to handle use a hand blender to thicken and blend. Set aside.
4. Into a large non stick pan heat your olive oil for 1 minute or so. Add your balls and cook for around 1 minute on each side. Add your desired amount of BBQ sauce to the pot and cook for around 5-6 minutes, on medium, with lid on, until your balls are cooked throughout. A way to test this is to cut into one and check if it’s hot in the middle and steaming. That’s when you know you’re ready to eat all this deliciousness!
5. Serve hot with Rice, on their own or with salad!

Original Article Click Here

Homemade Ravioli With Tofu And Spinach

Omemade Vegan Ravioli With Tofu And Spinach

This homemade vegan ravioli recipe with an easy tofu and spinach filling is perfect for a cosy dinner! It requires just 8 ingredients, and is also gluten-free and oil-free, not to mention seriously tasty. 

Ingredients

1. 2 cups chickpea flour
2. 1/2 cup water
3. 1 tsp salt
4. 7 oz extra firm tofu
5. 2 tbsp tamari
6. 1/2 tsp black pepper
7. 1 clove garlic minced
8. 1.5 cups spinach chopped

Instructions

Prepare the dough

1. Start by preparing the dough. Add the chickpea flour, salt and water to a mixing bowl and mix well, then knead using your hands until a dough ball forms. The dough should be quite taught, so be careful not to add too much liquid.
2. Set it aside for around ten minutes and in the meantime, prepare the filling.

Filling

1. Crumble the tofu into a 'scramble' in a small mixing bowl, add the tamari and black pepper, and stir. 
2. Transfer the tofu to a non-stick saucepan with the garlic and stir for 3-4 minutes, until lightly browned. 
3. Add the spinach and stir for around a minute more, until it wilts down.

Assemble the ravioli

1. Roll out the dough into a thin roughly square layer, about 1/8-1/4 inch in thickness. If the layer of dough is too small for your work surface, divide it into 2 and repeat the process twice. 
2. Mark an equal amount of scores along each edge of the dough, and use them as guidance to cut the dough so that a 'grid' forms (see photo in the recipe post). Place small dollops of the filling on every square in alternating rows, making sure to leave plenty of room around the edges. Then, use the empty squares to cover the filling and press down the edges using either your fingers or a fork.
3. Transfer them to a baking sheet and prepare a pot of lightly boiling water. Make sure it is not bubbling too much, as that may cause the ravioli to crumble. Cook the ravioli for 2-3 minutes or until they float to the surface, working in batches if necessary. Transfer to a plate using a slotted spoon, and enjoy!

Original article click here

VEGAN MASHED POTATO BOWLS

Vegan Mashed Potato Bowls

The creamiest vegan mashed potatoes, crispy baked tofu nuggets, roasted veggies, corn and the best dang vegan gravy!

Ingredients

1. Crispy Tofu Nuggets
2. 15 oz (1 block) Extra firm tofu, pressed
3. 1 Cup Non dairy milk, I used almond milk
4. 1 Teaspoon Apple cider vinegar
5. 3/4 Cup All purpose flour
6. 1/2 Cup Corn starch
7. 1 Teaspoon Salt
8. 2 Cups Panko bread crumbs
9. Vegan Mashed Potatoes
10. 2 Pounds (about 4 large or 6 small) Yukon gold potatoes
11. 1/4 Cup Vegan butter( I used Earth Balance)
12. 1/4 Cup Non dairy milk
13. Salt and pepper to taste
14. Simple Vegan Gravy
15. 2 Tablespoons Vegan butter
16. 2 Tablespoons All purpose flour
17. 1 Cup Vegetable broth
18. 1/2 Teaspoon Poultry Seasoning (sage, thyme, rosemary, nutmeg)
19. Salt and Pepper to taste
20. For The Bowls
21. Corn
22. Roasted veggies

Instructions

1. Preheat the oven to 375 degrees. Start the crispy tofu first. 
2. Take your pressed tofu and cut the block into cubes. Sprinkle with a few pinches of salt and set aside. 
3. Now, in a small bowl, combine the non dairy milk and apple cider vinegar. Whisk and set aside. 
4. Then, in a medium sized mixing bowl, combine the flour, corn starch, and salt. Then, whisk the milk and vinegar mixture into the dry ingredients. Whisk until fully combined. In a separate bowl, add the panko. 
5. Next, dip each tofu cube into the wet batter, then roll in the panko to fully coat. Then place the coated tofu on a baking sheet sprayed with non stick spray. Repeat with all the tofu. 
6. Spray the tops of the tofu with more non stick spray and bake for 20-25 minutes, flipping after about 10 minutes. Bake until crispy and light brown. 
7. While the tofu is baking, make the mashed potatoes. Peel the potatoes if you want(I like to leave the skins on), chop into small cubes. Add the potato cubes to a pot of water. Then turn the heat on high and bring to a boil. Boil, reducing heat as needed until the potatoes are tender and smash easily. About 15-20 minutes. 
8. Once the potatoes are done, drain them. Return to the pot, smash them with a potato smasher, a ricer or in a mixer. Then add the vegan butter, non dairy milk and a few pinches of salt and pepper, then whip it all together to make them nice and creamy. Taste and adjust seasoning( you can always add a splash more milk or butter if needed). Set aside.
9. Next make the gravy. In a medium sized skillet, melt the vegan butter, then whisk the flour in to form a paste, also called a roux. Then add the veggie broth, whisk to fully dissolve the roux into the veggie broth. Make sure there are no lumps.
10. Bring to a simmer, whisking for a few minutes until it thickens. Then whisk in the poultry seasoning and a pinch of salt and pepper. Taste and adjust seasoning. Remove from heat.
11. Once everything is done, scoop some mashed potatoes into a bowl, top with crispy tofu, corn, veggies and drizzle gravy over the top. Serve immediately!

Original article click here

Vegan Spicy Thai Peanut Ramen

Vegan Spicy Thai Peanut Ramen

Ingredients

1. 2 Teaspoons Olive oil
2. 3 Cloves Garlic, chopped
3. 1 Teaspoon Ginger, grated
4. 1 Teaspoon Green curry paste
5. 4 Cups Vegetable broth, divided
6. 1 Can(13oz.-14oz.) Coconut milk, full fat
7. 1/2 Cup Peanut butter, natural or organic
8. 2 Tablespoons Soy sauce
9. 2 Tablespoons Agave syrup
10. Juice of 2 Limes
11. 12 Ounces Ramen noodles
12. Optional Toppings
13. Mushrooms, thinly sliced
14. Sesame seeds, black or white
15. Thai chilis
16. Cilantro
17. Peanuts, chopped
18. Other veggies you may want

Instructions

1. In a large pot, heat the olive oil on medium high. Then add the chopped garlic and grated ginger. Saute, reducing heat as needed for a minute or 2 to cook the garlic. 
2. Now, add the curry paste, and stir it into the garlic and ginger. Cook for another minute. 
3. Then add 3 cups of veggie broth and the coconut milk. Stir to combine everything. Reduce heat to low and simmer. 
4. Next, in a medium sized bowl, whisk together the remaining cup of broth and the peanut butter. I find this makes it easier to incorporate the peanut butter. 
5. Now, add the peanut butter and broth to the pot and whisk to combine. 
6. Then add the soy sauce, agave and lime juice. Simmer on low for 5-10 minutes to develop the flavors. Taste and adjust seasonings. Add a pinch of salt if needed or more lime juice or agave if needed. 
7. Right before serving, add the ramen noodles into the pot. Simmer them, cooking according to package directions. They usually only take a minute or two. 
8. Serve immediately as is, or add the optional toppings, veggies or tofu or whatever you want.

Original article click here

VEGAN AVOCADO PESTO PASTA

Vegan Avocado Pesto Pasta

Flavorful vegan pasta made with avocado, spinach, and classic pesto ingredients.

Ingredients

1. 8 ounces dry pasta of choice
2. 1 medium avocado, skin and seed removed
3. 2 tablespoons olive oil
4. 1 and 1/2 cups basil, loosely packed
5. 1 cup frozen spinach, thawed
6. 3 cloves garlic
7. 1/4 cup cashews
8. 2 tablespoons lemon juice from one lemon
9. 1/2 teaspoon black pepper
10. 1/4 teaspoon salt

Instructions

1. Cook pasta according to package instructions.
2. Meanwhile, make the pesto. Add all ingredients to a blender or food processor. Blend until smooth and spreadable. Taste for salt and pepper.
3. Toss pesto and pasta together. Enjoy topped with fresh cherry tomatoes.

Original article click here

Mexican Quinoa Stuffed Sweet Potatoes

Mexican Quinoa Stuffed Sweet Potatoes

Ingredients

1. 2 large sweet potatoes
2. 1 tablespoon olive oil
3. 1/4 cup chopped red onion
4. 1/4 cup chopped bell pepper
5. 1/2 cup frozen corn
6. 1/2 cup cooked quinoa
7. 1 cup canned black beans drained & rinsed
8. 1 tablespoon chili powder
9. 1 teaspoon cumin
10. 1/2 teaspoon smoked paprika
11. Sea salt to taste

to garnish:

1. 1 avocado mashed
2. Tahini
3. Hot sauce
4. 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!

Original Article Click Here

Vegan Alfredo Sauce

Vegan Alfredo Sauce

This vegan Alfredo sauce is the perfect comfort food! It's so incredibly creamy and rich without being packed with butter and cream like traditional Alfredo sauce. And it's super easy to make. 25 minutes is all you need!

Ingredients

1. 2 heaped cups cauliflower
2. 1/2 cup cashews (unsalted and not roasted)
3. 1 teaspoon fresh lemon juice
4. 1 teaspoon apple cider vinegar
5. 1/4 cup nutritional yeast
6. 2 cloves of garlic
7. 2 1/2 cups unsweetened soy or almond milk
8. 1/2 cup unsweetened soy or almond milk (add after cooking)
9. 1 pinch nutmeg
10. salt
11. pepper
12. freshly chopped parsley
13. cooked fettuccine

Instructions

Cut the cauliflower into florets. Place them in a sauce pan together with the cashews, the garlic, and the almond milk. Add the nutritional yeast. Stir everything with a wooden spoon until well combined.

Cover with a lid and cook for 20 minutes. There won't be much liquid left. Transfer everything into a high speed blender. Add the lemon juice, a pinch of nutmeg, apple cider vinegar, and 1/2 cup more unsweetened almond or soy milk as well as salt and pepper.

Process until smooth. This should take about 30-60 seconds.

Cook the fettuccine according to the instructions on the package. Set aside.

Pour the blended sauce into a pan and cook for a minute. Then add the cooked fettuccine and stir until well combined. Season with salt and pepper again if you want.

Serve immediately and sprinkle with freshly chopped parsley. Enjoy!

Original Article Click Here

QUICK & EASY VEGAN RAMEN

QUICK & EASY VEGAN RAMEN

DESCRIPTION

1. This ramen soup is perfect for a cozy night in and comes together in less than 30 minutes!
2. SCALE 1X2X3X
3. INGREDIENTS
4. 2 tbsp avocado oil (or vegetable oil)
5. 4 green onion, chopped into 1-inch pieces
6. 4 garlic cloves, cut in halves
7. 3-inch cube of ginger, cut into 4 pieces
8. 1 oz dried shitake mushrooms (about 15–20 dried shitake, can sub fresh shitake)
9. 1-litre vegetable broth
10. 1 cup water
11. 2 tbsp soy sauce
12. 1 tbsp miso paste (white or red)
13. 1 tsp agave (or maple syrup)
14. 1 block soft tofu, cut into small cubes
15. 2 packs vegan ramen noodles
16. spinach, cilantro, & green onions to garnish

INSTRUCTIONS

1. Heat the avocado oil in a large pot on medium-high heat.
2. Add the green onion, garlic and ginger to the pot and saute for 2 minutes.
3. Next, add the dried shitake mushrooms and saute for another 2 minutes.
4. Add the vegetable broth, water, soy sauce, miso paste and agave and bring to a boil, mixing well until everything is combined, then reduce heat to low, cover & let simmer for 10 minutes.
5. (Optionally) strain the soup to remove the large chunks of garlic & ginger, or just remove them with a fork if desired.
6. Raise the heat to medium, then add the tofu and ramen noodles, letting cook for 2-3 minutes until the noodles are soft.
7. Serve with some steamed baby spinach, chopped green onion and fresh cilantro.

Original Article Click Here

Vegan One Pot Pasta

VEGAN ONE POT PASTA WITH CREAMY TOMATO SAUCE

This delicious spring pasta dinner is a healthy meal and a real time saver! The veggies, gluten free pasta, and creamy vegan tomato cream sauce simmer in one pot, and turn into healthy dinner magic.

INGREDIENTS

1. 1 box Chickapea Pasta (8 ounces gluten free pasta)*
2. 1/2 tablespoon olive oil
3. 1/2 red onion sliced thinly
4. 4 cloves garlic minced
5. 1 bell pepper I used half orange, half yellow
6. 2 cups green beans ends trimmed
7. 1/3 cup sundried tomatoes chopped roughly
8. herbs (fresh thyme, basil, Italian parsley or green onions) to garnish
9. sea salt and black pepper to taste

Creamy Tomato Pasta Sauce

1. 1/3 cup cashews soaked 2 hours and rinsed
2. 1 15-ounce can diced tomatoes
3. 3/4 teaspoon sea salt or more, to taste
4. 1 teaspoon cumin
5. 1 teaspoon paprika
6. 1 teaspoon fresh thyme (or 1/4 teaspoon dried thyme)
7. black pepper to taste
8. 2 cups water do not add to the sauce

INSTRUCTIONS

1. Soak cashews in cold water for at least 2 hours or up to overnight. If you don't have time for this step, soak cashews in boiling water for 20 minutes.
2. Add soaked and drained cashews and diced tomatoes to a blender with all the seasonings for the sauce. Blend until very smooth, about 1-2 minutes in a high speed blender, or a bit longer in a standard blender. Set aside.
3. In a saucepan, add olive oil, and onions and garlic. Saute on medium high heat until the onions and garlic have begun to brown.
4. Add the sliced peppers and green beans, and saute until done to your liking. Remove all veggies from the pan and set aside.
5. In the same pot (really, there's no need to even wash it!), bring 2 cups of water to a boil, and then add Chickapea Pasta and the creamy tomato sauce. Allow to simmer on a low boil for 5-7 minutes, until the pasta is still al dente, but the sauce has begun to thicken. The sauce will seem like a lot, but will also cover the veggies.
6. Add the veggies and sun dried tomatoes in, and toss to coat. Garnish with fresh thyme, parsley, or basil.
7. This pasta is just as delicious the next day. The leftovers keep very well.

Original Article Click Here

5 MINUTE VEGAN CREAM CHEESE

5 Minute Vegan Cream Cheese

5 Minute Vegan Cream Cheese is made with whole food ingredients and is ridiculously easy to make. It tastes amazing, too! 

Ingredients

1. 1 1/2 cups raw cashews, soaked
2. 1/4 cup unsweetened non-dairy yogurt
3. 1 tablespoon lemon juice
4. 1 tablespoon apple cider vinegar
5. 1/2 teaspoon salt

Optional:

3 tablespoons chopped chives

1 teaspoon onion powder

Instructions

1. Soak the cashews either overnight in cool water in the refrigerator, or for at least 30 minutes in hot water. The longer you soak the cashews, the creamier the cream cheese will be.
2. Drain and rinse the soaked cashews, and add them to a food processor. Add the unsweetened non-dairy yogurt, lemon juice, apple cider vinegar and salt. Blend until smooth, stopping to scrape the sides as needed. 
3. Taste; add any additional salt or lemon juice, if desired. Add the chives and onion powder if using, and pulse until incorporated. 
4. Serve immediately on bagels, or store covered in the refrigerator for up to 5 days. It can also be frozen if desired.

Notes

To soak the cashews, I usually place them in a large measuring cup. Then I bring water to a boil in my tea kettle, and pour the hot water over the cashews. For this recipe, I soak them this way for at least 30 minutes. You can also soak them overnight in cool water.

I used Forager Cashew Yogurt, unsweetened plain. You can use soy, almond or coconut as well. Just make absolutely sure there is no sweetener or flavor added; it will ruin your cream cheese! If you can't find it, you could omit it and simply add a little water. It won't be quite as creamy though.

While the vegan cream cheese is quite good plain, I highly prefer the Chive and Onion version! It takes it to a whole new level of bagel spread.

Original Article Click Here

PHILLY CHEESESTEAK CRESCENT BRAID

Philly Cheesesteak Crescent Braid

Ingredients

1. 1 tablespoon olive oil
2. 1 green pepper seeded and sliced
3. 1/2 sweet onion sliced
4. 1 8 ounce package refrigerated crescent rolls
5. 1/2 pound good quality deli roast beef about 8 slices
6. 1/8 teaspoon garlic powder
7. 4 slices provolone
8. 1 large egg
9. 1 teaspoon water
10. Pinch of dried oregano optional

Instructions

1. Preheat oven to 375 degrees.
2. Line a large baking sheet with a silicone liner or parchment paper and set aside.
3. Heat oil in a large skillet over medium heat.
4. Add peppers and onions and cook until slightly tender, about 5-7 minutes.
5. Meanwhile, roll out crescent rolls and pressing down with fingers seal perforated edges.
6. Roll out dough making about an 8x12 inch rectangle. If dough is a little sticky dust with flour.
7. Place dough on baking sheet.
8. Cut 1 inch slits 1 inch apart on both long sides of dough.
9. Place slices of roast beef flat in the center of dough between slits.
10. Top with cooked peppers and onions.
11. Sprinkle garlic powder on top.
12. Top with slices provolone cheese.
13. Cross strips over filing and gently press edges together to seal.
14. In a small bowl mix egg and water and brush mixture on top of dough.
15. Lightly sprinkle with a little garlic powder and oregano.
16. Bake for about 20 minutes until dough is golden brown and cheese is melted.
17. Cool slightly before cutting into slices.

Original Article Click Here

Crispy Cheddar Chicken

Crispy Cheddar Chicken

Ingredients

Chicken:

1. 4 large chicken breasts
2. 2 sleeves Ritz crackers
3. 1/4 t salt
4. 1/8 t pepper
5. 1/2 C milk
6. 3 C cheddar cheese, grated
7. 1 t dried parsley

Sauce:

1. 1 10 ounce can cream of chicken soup
2. 2 T sour cream
3. 2 T butter

Instructions

1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don't worry about it. Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don't let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Original Article Click Here

Bacon Guacamole Grilled Cheese Sandwich

Bacon Guacamole Grilled Cheese Sandwich

A buttery and toasty grilled cheese sandwich stuffed with cool and creamy guacamole, crispy bacon and melted jack and cheddar cheese. The crunchy crumbled tortilla chips in this grilled cheese pay tribute to the classic combination of tortilla chips and guacamole dip.

ingredients

1. 2 slices bacon
2. 2 slices sour dough bread
3. 1 tablespoon butter, room temperature
4. 1/2 cup jack and cheddar cheese, shredded
5. 2 tablespoons guacamole, room temperature
6. 1 tablespoon tortilla chips, crumbled (optional)

directions

1. Cook the bacon until crispy and set aside on paper towels to drain.
2. Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the guacamole, bacon, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up.
3. Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.

Original Article Click Here

Broccoli Cheese Stuffed Chicken Breast

BROCCOLI CHEESE STUFFED CHICKEN BREAST

Broccoli Cheese Stuffed Chicken Breast is filled with a simple broccoli cheese mixture, seared in a skillet, then baked to perfection.

INGREDIENTS

1. 3 large chicken breasts
2. salt & pepper
3. 1 1/2 tsp garlic powder, divided
4. 1/4 tsp paprika
5. 1 cup finely chopped broccoli florets
6. 1/2 cup finely diced red bell pepper
7. 1 cup mild cheddar cheese
8. 1 tbsp mayo
9. 2 tbsp olive oil

INSTRUCTIONS

1. Preheat oven to 425 degrees F.
2. Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
3. For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.
4. Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying.

Original Article Click Here

PHILLY CHEESE STEAK CHEESY BREAD

Philly Cheese Steak Cheesy Bread

Ingredients

1. 8 ounces Ribeye Steak, thinly sliced
2. salt and pepper, to taste
3. 1 tablespoon canola oil
4. 1 tablespoon Worcestershire sauce
5. 2 tablespoons butter
6. 1 green bell pepper, sliced
7. 1 yellow onion, sliced
8. 4 ounces mushrooms, sliced
9. 1 loaf French bread, cut in half lengthwise
10. ¼ cup mayonnaise
11. 8 ounces Provolone cheese, sliced

Instructions

1. Preheat the oven to 400 degrees.
2. Add the salt and pepper to the ribeye steak.
3. Heat the canola oil on high heat in a cast iron skillet.
4. Add the steak to the skillet and cook for 2 minutes or until the meat has a good sear (don't flip).
5. Add the Worcestershire sauce and toss with the meat.
6. Remove from the pan, add the butter, bell peppers, onion and mushroom to the pan.
7. Season with salt and pepper to taste.
8. Cook for two minutes, stirring occasionally.
9. Spread mayonnaise over both halves of the bread.
10. Layer with slices of Provolone cheese.
11. Add the steak and vegetables.
12. Layer with remaining cheese.
13. Cook for 10-15 minutes on the middle rack until browned.
14. Slice into two inch thick slices and serve immediately.

Original Article Click Here

CAJUN CHICKEN PASTA

AJUN CHICKEN PASTA

yield: 4 SERVINGS

prep time: 10 MINUTES

cook time: 20 MINUTES

total time: 30 MINUTES

Chili’s copycat recipe made at home with an amazingly creamy melt-in-your-mouth alfredo sauce. And you know it tastes 10000x better!

INGREDIENTS:

1. 2 boneless, skinless chicken breasts
2. 2 tablespoons olive oil, divided
3. 1 tablespoon cajun seasoning
4. 8 ounces penne pasta
5. 2 tablespoons unsalted butter
6. 3 cloves garlic, minced
7. 1 cup heavy cream, or more, to taste
8. 1/2 teaspoon lemon zest
9. 1/4 cup freshly grated Parmesan
10. Kosher salt and freshly ground black pepper, to taste
11. 2 Roma tomatoes, diced
12. 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning, shaking to coat thoroughly.
2. Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.
3. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
4. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
5. Gradually whisk in heavy cream and lemon zest. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.
6. Stir in pasta and gently toss to combine.
7. Serve immediately with chicken, garnished with tomatoes and parsley, if desired.

Original Article Click Here

PARMESAN CRUSTED CHICKEN

Parmesan Crusted Chicken

This Parmesan Crusted Chicken is an easy meal idea. We use pounded thin chicken breasts, coat in a delicious Parmesan coating, and then fried to make them crispy. Add this chicken idea to your dinner this week.

Ingredients

• 2 lb Boneless Skinless Chicken Breast
• 1 Egg
• 1 tbsp Water
• 1 tsp minced Garlic
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 2 cup Shredded Parmesan Cheese
• 4 tbsp Butter
• 2 tbsp Olive Oil

Instructions

• Cut each breast in half and pound to about 1/2" thick.
• Beat egg and water in a shallow bowl until blended.
• Add garlic, salt and pepper and whisk to blend.
• Place parmesan in another shallow bowl.
• Dip each piece of chicken in egg mixture making sure to coat.
• Allow excess egg to drip off.
• Place in parmesan. Sprinkle more parmesan over top. Gently press, then turn and repeat on other side. Shake off excess. Repeat with remaining chicken.
• Place butter and oil in a large skillet over high heat.
• Place chicken and do not move until edges brown (so that cheese sticks to chicken, about 3 minutes).
• Lightly press with spatula then turn over and again do not move until browned.
• Lightly press with spatula and remove to serving plate.

Original Article Click Here

CHICKEN RANCH WRAPS

Chicken Ranch Wraps

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 4

Author Layla

Ingredients

1. 2 cups cooked grilled chicken breasts chopped (seasoned with your favorite spices, see note*)
2. 1/4 cup Hidden Valley® Simply Ranch dressing
3. 1/2 cup mozzarella cheese
4. 1/4 cup cilantro minced (optional)
5. 4 8 '' tortillas

Instructions

Lay tortillas on a clean flat surface. Place about 1/2 cup chicken, 1 tablespoon ranch, 2 tablespoons of cheese, and 1 tablespoon of minced cilantro on each tortilla. Fold tightly to form a burrito shape.

Heat a heavy-duty pan or grill to medium heat. Coat with a light layer or oil or cooking spray and cook wraps for 1-2 minutes on each side or until the tortilla is crispy and golden. Remove from heat, slice in half and serve immediately.

Original Article Click Here

Cheesy Taco Sticks

CHEESY TACO STICKS

These super simple Cheesy Taco Sticks are buttery breadsticks filled with taco meat and lots of cheese! The kids will love them!

Author: Shawn

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: makes 10 sticks 1x

Category: Appetizer

Method: Baked

Cuisine: American

SCALE 1x2x3x

INGREDIENTS

1. 1 lb. ground beef
2. 1 packet taco seasoning mix (or homemade taco seasoning)
3. 1 tube Pillsbury Pizza Dough
4. 5 colby jack and cheddar cheese sticks, halved
5. 4 tbsp butter, melted
6. 1 tsp garlic powder
7. 1 tsp dried parsley

INSTRUCTIONS

1. Preheat oven to 425 degrees F.
2. Lightly coat a large baking sheet with non-stick spray and set aside.
3. Cook the ground beef in a skillet, breaking up with a wooden spoon until fully browned and crumbled. Drain any fat and return skillet to stove top. Mix in the taco seasoning packet (but no water), and stir until fully coated. Remove from heat and let cool to room temperature.*
4. Spread the pizza dough out until it’s flat and cut in half lengthwise and then 4 cuts up and down, creating a total of 10 small rectangles. Place about a tablespoon or more of the taco meat in the center of each pizza dough, top with a halved cheese stick and then carefully roll up the pizza stick, making sure to pinch all seams closed.
5. Combine the melted butter, garlic powder and parsley in a small bowl and brush it on the tops of the cheesy taco sticks. Bake for 10 to 12 minutes or until golden brown on top. Serve hot with your favorite taco toppings!

Original Article Click Here

Chicken Bacon Ranch Casserole

Chicken Bacon Ranch Casserole

Prep Time : 15 mins
Cook Time :15 mins
Total Time :30 mins

A flavorful casserole packed with chicken, crumbled bacon, and pasta! Family approved and the #1 recipe on my blog!

Ingredients

1. 1/2 lb bacon, cooked and chopped
2. 1 lb chicken, boneles/skinless, diced
3. 1 tbsp olive oil
4. 1 packet dry Ranch dressing mix
5. 8 oz pasta (I used shells)
6. 1 cup mozzarella cheese, shredded
7. 1/2 cup cheddar cheese, shredded
8. salt/pepper, to taste
9. 14.5 oz Alfredo sauce

Instructions

1. Preheat oven to375 degrees and grease a 9 x 9 baking dish.
2. Heat a large skillet over medium heat. Cook bacon until crispy, about 7 minutes.
3. Drain bacon grease from skillet and place bacon on paper towl to absorb remaining grease from bacon.
4. In a gallon size Ziploc bag, add in the olive oil, diced chicken (raw still at this point), and Ranch mix.
5. Shake around sealed bag to coat thoroughly.
6. Add chicken to skillet and cook until no longer pink.
7. In a pot of boiling water, cook pasta until al dente.
8. Drain water and add pasta to greased baking dish.
9. Add cooked chicken and Alfredo sauce to the pasta.
10. Sprinkle both cheeses, bacon, and salt/pepper to the top of the Alfredo sauce and place dish into preheated oven.
11. Bake until bubbly and cheese is melted, about 15 minutes.
12. Remove from oven and serve! Enjoy!

Original Article Click Here

LOW CARB KETO SOFT PRETZEL BITES

Low Carb Keto Soft Pretzel Bites

A low carb and keto friendly of soft pretzel bites. This easy snack doesn't need any yeast. It tastes delicious paired with cheese sauce! 

Ingredients:

1. 3 cups part skim low moisture shredded mozzarella cheese
2. 2 oz cream cheese
3. 3 large eggs one egg is reserved for egg wash
4. 2 cups superfine almond flour
5. 1 tbsp baking powder
6. 1 tbsp coarse salt

Directions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper or silicone baking mat.
2. In a small bowl, whisk together almond flour and baking powder. Set aside.
3. Add mozzarella and cream cheese to a large microwave-safe bowl. Cover the cream cheese with mozzarella so that it is not exposed in the microwave. Melt cheeses in the microwave at full power in 30 second intervals. Stir after each 30 seconds and continue cooking until cheeses are completely melted and form a uniform cheese dough. (See photo in post for reference). This should take around 2-2 ½ minutes total. Do not try to microwave the full time at once because some of the cheese will overcook. You can also melt the cheese over the stove in a double boiler.
4. Add cheese, 2 eggs (remember one of the eggs listed is for the egg wash finish at the end only), and almond flour mixture into a food processor with dough blade attachment. Pulse on high speed until the dough is uniform. The dough will be quite sticky, which is normal.
5. Wrap your pastry board with plastic wrap until the plastic wrap is taut. You should have the plastic wrap running across the bottom of the board so that the weight of the board will help keep the plastic wrap in place. The plastic wrap should keep your dough from sticking to the board. Lightly coat your hands with oil and divide dough into 8 equal parts. Roll each dough into ropes about 1 inch thick. 
6. Using a sharp knife, slice dough into 3/4 inch wide pieces. You should have enough dough for approximately 74 bites. Place onto prepared baking sheet.
7. Add the final egg to a bowl and whisk. Brush surface of pretzel bites with egg wash. Sprinkle tops of pretzels with coarse salt.
8. Bake pretzels for about 12 minutes in the middle rack of your oven, or until pretzels are a light golden brown. Set your oven to a low broil and cook for about 2 minutes. This will crisp up the exterior of the pretzel slightly, so that it resembles a soft pretzel crust. Watch your oven carefully during these 2 minutes as you don't want to burn or overcook your pretzels. If you don't care about crisping the exterior, you can skip the broiling and just bake for a few more minutes at 400F until the pretzels are dark golden brown.

Original Article Click Here

Pepperoni Pizza Cheese Crisps Keto & Low Carb

Keto-friendly Pepperoni Pizza Cheese Crisps

Prep Time 3 mins

Cook Time 7 mins

Total Time10 mins

Forget delivery or takeout . . and all of the carbs, you can make my keto-friendly, crunchy cheese snack in less than 10 minutes.

Course: Appetizer, Snack

Cuisine: Italian, keto, low carb

Keyword: cheese, keto, low carb, pizza

Servings: 8 servings

Calories: 69 kcal

Ingredients

1. 1/2 cup shredded mozzarella cheese
2. 1/4 cup grated Parmesan cheese
3. 12 approx 1-3/4" diam. pepperoni
4. 1 1/2 teaspoon dry Italian seasoning

Instructions

1. Pre heat oven to 400 F degrees.
2. Add mozzarella and Parmesan cheeses to bowl.
3. Use kitchen shears to snip pepperonis into small bits (or dice with knife). Place in bowl.
4. Add Italian seasoning to bowl. Toss everything together until combined.
5. Line large baking sheet with a silicone baking sheet or parchment paper. Place generous 2 tablespoon piles of cheese mixture on liner, spreading out into thin circle shape. Repeat with remaining cheese mixture leaving an inch between cheese piles. 
6. Bake for approximately 6 to 8 minutes in center rack. Watch closely, as edges start to brown, they can burn quickly. However, if you take out to early, cheese crisps will be soggy. Look for edges to be turning darker brown and remainder and center to be lightly browned before removing from oven.
7. Let cool on baking sheet for 5 minutes.
8. If desired, serve with favorite marinara for dipping.
9. Store leftovers in air-tight container on counter for up to 5 days.

Original Article Click Here

KETO BANANA NUT MUFFINS | A PERFECT BREAKFAST MUFFIN

Banana-less Keto Banana Nut Muffins 

INGREDIENTS

1. 4 tbsp butter – melted, not hot
2. 4 eggs
3. ½ cup unsweetened coconut milk (from carton)
4. 2 tsp banana extract
5. ¼ cup granulated erythritol
6. ¼ tsp liquid stevia
7. 1 tbsp baking powder
8. 1 ½ cups almond flour
9. ¼ cup coconut flour
10. 2 tbsp flax meal
11. ½ tsp ground cinnamon
12. ½ cups walnut pieces (or chopped)

INSTRUCTIONS

1. Preheat your oven to 350F and line a muffin pan with parchment liners.
2. In a large microwave-safe bowl, melt the butter and let it cool. Then add the eggs, coconut milk, banana extract, erythritol, liquid stevia, and sift in the 1 TABLESPOON baking powder. Mix with a hand mixer preferably.
3. Add the almond flour, coconut flour, flax meal, and cinnamon and mix again until well combined.
4. Add the walnuts and fold them into the batter with a spatula or spoon.
5. Add batter to the muffin liners until it is equally distributed (mine was about ¾ way full).
6. Bake the muffins for 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean. You want to see a little golden brown on the tops of the muffins.
7. With any muffin, it is always preferable to immediately take them out of the pan and let them cool on a cooling rack so they aren’t cooked anymore by the heat of the muffin pan.
8. Let cool and enjoy! You can store extras in a container in the fridge and microwave for 8 seconds if you like to eat them warm 

Original Article Click Here

Best fudgy keto brownies – The Best Fudgy Keto Brownies – Only 2g carbs

Best Fudgy Keto Brownies

These bites of the chocolate heaven are dense and fudgy keto brownies made with almond flour. They are moist and have a rich chocolate taste.

CourseDessert

CuisineAmerican

Keywordketo brownies

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Servings16 keto brownies

Calories135kcal

Ingredients

1. 1/2 cup almond flour
2. 3 eggs at room temperature
3. 12 tbsp unsalted butter softened
4. 1/4 cup dark cocoa powder
5. 2 oz dark chocolate
6. 3/4 cup erythritol
7. 1/2 tsp baking powder
8. US Customary – Metric

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Line with parchment paper an 8×8-inch baking pan covering the bottom and the sides.
3. In a bowl mix the butter and the dark chocolate. Microwave for 30 seconds or let the mixture melt on a double boiler.
4. Meanwhile, combine the dry ingredients: almond flour, sweetener, cocoa powder, baking powder.
5. In a big bowl beat the crack the eggs and beat them with the mixer.
6. Add the butter and chocolate mixture and continue mixing.
7. Slowly mix in the dry ingredients, until you get brownies batter consistency.
8. Transfer the batter to the baking pan and bake for 15-20 minutes. Depending on the oven you have the baking time may vary. You’ll want to check the brownies from minute 15 to make sure you aren’t overbaking them. The center has to be slightly moist when touching.

Original Article Click Here