Strawberry Shortcake Kabobs

Strawberry Shortcake Kabobs

Ingredients

1. 2 boxes strawberries
2. 1 box of white cake mix
3. 3/4 cup of Greek vanilla yogurt
4. 2 egg whites
5. 1 1/3 cups of water
6. 1 bag of white chocolate chips
7. Skewers

Instructions

1. Combine the cake mix, greek yogurt, egg whites and water in a bowl.
2. Mix until smooth and pour into a greased cake pan or dish. (9x13)
3. Bake at 350 for 20-25min until toothpick comes out clean or according to directions on the box.
4. Cut stems off of strawberries and halve them if need to in order to create uniform sizes.
5. Cut shortcake into 2-inch cubes.
6. Take skewer and alternate strawberries and shortcake cubes. (I like to do three or four of each per stick).
7. In a glass bowl melt chocolate in the microwave for about two minutes stirring every every 30 seconds.
8. Once fully melted, insert it into a large plastic bag and cut off the corner tip.
9. Drizzle all over kabobs and place in fridge to set.

Original Article Click Here

CHOCOLATE DIPPED SALTED CARAMEL ICE CREAM BARS

Chocolate Dipped Salted Caramel Ice Cream Bars

These Salted Caramel Ice Cream Bars are ultimate summer luxury - the crisp and crunchy chocolate shell hides a smooth and creamy, flavourful ice cream. Customise with dark, milk or white chocolate and add almonds or peanuts if desired.

Ingredients

1. 100 g/ 1/2 cup Caster sugar
2. 4 tsp Eater
3. 200 ml/ 3/4 cup + 5tsp Double (heavy) cream
4. 200 ml/ 3/4 cups + 5tsp Whole milk
5. 4 Egg yolks
6. 1/2 tsp Vanilla extract
7. 1 tbsp Caster sugar
8. 3/4 tsp Sea salt crystals
9. To Cover
10. 300 g/ 2 cups Chocolate - chopped (I used dark but milk or white would also be fine)
11. 1 1/2 tbsp Favourless oil (such as groundnut)
12. 50 g/ 1/3 cup Almonds or peanuts - chopped (optional)

Instructions

1. Make the Caramel Sauce
2. Put the water into a heavy based saucepan. Spread the sugar on top in an even layer
3. Set the pan over a medium heat and allow the sugar to gradually melt. As it melts you can gently swirl the pan a couple of times to ensure the caramel cooks evenly, but do not stir it
4. Meanwhile put the sea salt into a pestle & mortar & crush lightly
5. Once the sugar has melted, the caramel will begin to darken. Continue to let it cook until it reaches a lovely mid amber colour - but keep a close eye on the caramel as it can burn easily. Let it go darker for a more intense, almost burnt flavour
6. Add 1/4 of the cream and the salt, taking care as it can bubble up and is extremely hot. Mix with a small handheld whisk until fully incorporated. Add another 1/4 cream, stir well then add the remaining cream, whisking until thoroughly blended
7. Remove from the heat
8. Make the Custard Base
9. Put the milk into a medium saucepan and heat to just below boiling
10. Meanwhile beat the sugar, vanilla and egg yolks with an electric beater until pale and thick (about 3 minutes)
11. Gradually pour the hot milk onto the egg mixture, beating constantly
12. Pour the custard into the saucepan, along with the caramel and stir well. Cook on a low heat, stirring constantly until thickened. It is vital to heat slowly and stir constantly to avoid the custard splitting
13. Once the mixture coats the back of a spoon, take off the heat, cover with a layer of clingfilm (to stop a skin forming), let cool, then chill for 4 hours (or overnight)
14. Making the ice cream using an ice cream maker
15. Pour the custard into your ice cream maker and churn according to the manufacturer's instructions
16. Carefully transfer the ice cream into your moulds and place in the freezer until hard
17. Making the ice cream by hand
18. Pour the ice cream into a suitable freezer-proof bowl, cover and put it in the freezer for 1-1 1/2 hours. The sides should be beginning to freeze, but the centre will be soft and slushy
19. Remove from the freezer and, working quickly, use electric beaters to beat the ice cream until the ice crystals are uniform. Cover and place back in the freezer
20. Repeat this process 4-8 more times at 1 hour intervals - the better the texture will be the more the process is repeated
21. When ready, transfer the ice cream into your moulds and leave for several hours to finish freezing
22. Dipping in Chocolate
23. Melt the chocolate and oil in a heatproof bowl suspended over a pan or barely simmering water. Ensure the water does not touch the base of the pan
24. Once melted, remove from the heat, stir in the nuts (if using) and let cool for 10 minutes
25. Line a baking tin or board that will fit inside your freezer with baking parchment
26. When the chocolate is ready, remove the ice cream bars from the freezer. Unmould one bar and, working quickly, dip the ice cream into the chocolate to coat it completely (or use a large spoon to pour the chocolate over the ice cream. Allow any excess chocolate to drip back into the bowl before laying the bar onto the greasproof paper
27. Repeat this process until all bars are covered
28. Return to the freezer to firm up for an hour, then wrap each bar in greaseproof parchment until ready to eat
29. Eat within 2 weeks

Original Article Click Here

DARK CHOCOLATE GANACHE TART

DARK CHOCOLATE GANACHE TART

This simple and elegant Dark Chocolate Ganache Tart can be topped with anything you like, from a sprinkling of sea salt to dulce du leche or fresh berries.

INGREDIENTS

Cookie Crust:

1. 1 1/2 cups cookie crumbs (sugar cookie, graham cracker, digestive, etc.)*
2. 6 Tbsp unsalted butter melted
3. 1/4 cup granulated sugar

Dark Chocolate Ganache Filling:

1. 12 oz good quality dark chocolate ** 340g, finely chopped
2. 8.5 oz heavy whipping cream 1 cup, 240g
3. 4 Tbsp unsalted butter room temperature, broken up

Toppings:

1. Maldon Sea Salt Flakes
2. Dulce de Leche

INSTRUCTIONS

Cookie Crust:

1. Preheat oven to 350F.
2. Combine all ingredients in a medium bowl until crumbly. Press firmly into a 9" tart pan (sides first, then bottom).*** Bake for 7-8mins. Cool completely in pan.

Dark Chocolate Ganache Filling:

1. Place chopped chocolate and butter into a large bowl.
2. In a small saucepan, bring cream just barely to a simmer. Pour over chopped chocolate and cover bowl immediately with plastic wrap. Let stand 5 mins. Stir with a spatula until combined and smooth. ****
3. Pour into cooled tart shell and allow to set - overnight at room temperature or 1-2 hours in the fridge.
4. Sprinkle with sea salt and drizzle with dulce de leche (or any other sauce) if desired. Serve at room temperature.

Original Article Click Here

TEXAS-STYLE BLUEBERRY COBBLER

Texas-Style Blueberry Cobbler

A sweet and buttery blueberry cobbler that is perfect for summer.

Ingredients

1. 12 Tablespoons Butter 1 1/2 sticks, divided
2. 1 1/2 cups Sugar plus more to sprinkle on top
3. 3 cups Blueberries
4. 1 teaspoon Lemon Zest grated
5. 1 1/2 cups Flour
6. 2 1/2 teaspoons Baking Powder
7. 1/2 teaspoon Salt
8. 1 1/2 cups Whole Milk or Buttermilk

Instructions

1. Preheat oven to 350 degrees.
2. Place 4 Tablespoons Butter in 9 x 13 baking dish. Place in oven and let butter melt, watching carefully.
3. In a medium-size bowl, stir together blueberries, 1/4 cup of sugar and lemon zest. Set aside.
4. In a large bowl, stir together flour, baking powder, remaining 1 1/4 cup of sugar, and salt. In a microwave-safe bowl, melt remaining 8 Tablespoons of butter. Whisk in melted butter (let cool for several minutes before adding) and milk. Stir until smooth.
5. Remove baking dish from oven and pour batter into the pan.
6. Dollop blueberry mixture evenly over batter. Generously sprinkle with sugar.
7. Bake until golden brown and edges are crisp -- about 42-48 minutes.
8. Serve with vanilla ice cream or homemade whipped cream.

Original Article Click Here

No Bake Oreo Dessert

No Bake Oreo Dessert

Oreos, whipped topping and pudding make this no bake dessert something special!

Ingredients

1. 15 oz package Oreo cookies
2. 1/2 cup ( 1 stick ) butter, melted
3. 8 oz cream cheese, softened
4. 1 cup powdered sugar
5. 2 ( two) 10 oz whipped topping (ex: Cool Whip/Tru Whip)
6. 5.1 oz box instant chocolate pudding
7. 3 1/2 cups milk

Instructions

FOR BOTTOM LAYER:

1. In a large freezer bag, crush cookies with a rolling pin. Set aside 1/2 cup for your topping.
2. Press remaining crumbs on the bottom of a 9 x 13 baking dish. Pour melted butter over crumbs. Press down with a fork.

FOR CREAM CHEESE LAYER:

1. In a mixing bowl, beat cream cheese until fluffy. On low speed, slowly add in powder sugar. Mix until combined.
2. Fold in 1-10 oz container of whipped topping. Spread mixture on top of cookie layer

FOR PUDDING LAYER:

1. In a mixing bowl, whisk milk and pudding mix together for 2 minutes. Leave it sit for 5 minutes or so to firm up. Spread pudding over cream cheese mixture.
2. Spread remaining container of whipped topping on top of pudding layer.
3. Sprinkle with your 1/2 cup of cookie crumbs.
4. Cover and refrigerate for at least 2 hours before serving.

Original Article Click Here

Peanut Butter Brownies

Peanut Butter Brownies

For the peanut butter lovers! Moist, cake-like peanut butter brownies topped with light and fluffy peanut butter frosting!

Ingredients

For the Brownies

1. 1 cup creamy peanut butter
2. 1/2 cup butter, softened
3. 2 cups brown sugar
4. 3 eggs, beaten
5. 1 teaspoon vanilla extract
6. 1 cup flour
7. 1/2 teaspoon salt
8. 1/2 cup Reese’s Pieces candies

For the Frosting

1. 2 cups creamy peanut butter
2. 1 cup butter
3. 1 teaspoon vanilla extract
4. 1/8 teaspoon salt
5. 4 tablespoons heavy whipping cream
6. 2 cups powdered sugar

Instructions

For the Brownies

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, blend together the peanut butter and butter.
3. Beat in brown sugar, eggs and vanilla.
4. Add flour and salt.
5. Spread into a greased 13×9 inch baking pan.
6. Bake for 30-35 minutes.
7. Cool in pan and frost.
8. Sprinkle Reese’s Pieces on top of brownies.

For the Frosting

1. Blend peanut butter and margarine until fluffy.
2. Blend in remaining ingredients until smooth.
3. Frost cooled brownies.

Original Article Click Here

BLUEBERRY COBBLER

Blueberry Cobbler

Ingredients

1. For the Filling
2. 6 cups blueberries
3. 1/3 cup sugar
4. 1/3 cup brown sugar
5. 2 1/2 Tbs lemon juice
6. 1 Tbs corn starch
7. 1/2 tsp cinnamon
8. For the Topping
9. 1 1/2 cups all purpose flour
10. 1/3 cup brown sugar
11. 1/3 cup sugar
12. 1 1/2 tsp baking powder
13. 1/2 tsp salt
14. 1 stick butter cut into small pieces
15. 1/3 cup boiling water
16. Additional Topping, optional
17. 1 tsp cinnamon
18. 2 Tbs sugar

Instructions

1. Preheat oven to 375°

For the Filling

1. Rinse blueberries and place in large mixing bowl.
2. Sprinkle sugar, brown sugar, lemon juice, corn starch and cinnamon over blueberries and stir gently. Let sit for 5 minutes then stir again.
3. Pour blueberries into an oval 2.5 - 3 quart bowl.

For the Topping

1. In a medium mixing bowl, whisk flour, sugar, brown sugar, baking powder and salt together.
2. Using a pastry blender, mix butter into flour mixture until mixture becomes crumbly.
3. Pour boiling water into flour mixture and stir until combined.
4. Spoon mixture over blueberries and spread gently making sure to cover the blueberries.

For Additional Topping, optional

1. In a small bowl, mix cinnamon and sugar together and sprinkle on top of the cobbler.
2. Bake uncovered for 40-45 minutes or until topping is cooked thoroughly and has started to brown.
3. Remove from oven and let sit for about 10 minutes.
4. Serve warm topped with vanilla ice cream.
5. Enjoy!

Original Article Click Here

THE BEST APPLE CRISP SHORTBREAD BARS RECIPE

Ingredients

Shortbread Base:

1. ½ cup unsalted butter, room temperature
2. ¼ cup sugar
3. 1 teaspoon vanilla extract
4. ¼ teaspoon salt
5. 1 cup all-purpose flour

Apple Filling:

1. 3 large apples, peeled and thinly sliced
2. 2 Tablespoons all-purpose flour
3. 2 Tablespoons sugar
4. 1 teaspoon ground cinnamon
5. ¼ teaspoon ground nutmeg

Topping:

1. ½ cup all purpose flour
2. ¾ cup brown sugar
3. ¼ cup butter - melted or room temp to cut in.

Instructions

1. Preheat your oven to 300 degrees F and line an 8x8 baking pan with parchment paper. Be sure to bring the parchment up the sides as it makes it easier to lift out later.
2. Shortbread Base:
3. Place butter into your mixer and turn on high for 5 minutes or until the butter turns white rather than yellow, that's how you'll know it's creamed. Next mix in the sugar, vanilla, and salt. Once combined, add in the flour and stir well. Press the mixture into the parchment lined pan and bake in the pre-heated oven for 15 minutes.
4. Apple Filling:
5. In a bowl, combine the apples, flour, sugar, cinnamon and nutmeg until the apples are well coated.
6. Topping:
7. Mix flour, ¾ up brown sugar. Cut in the butter and knead together.
8. Remove the crust from the oven and turn the heat up to 350 degrees F. Sprinkle one half of the Topping over the short bread, then layer the apples on top. You will have multiple layers so try to keep it level. Once this is finished, sprinkle the remainder of the Topping evenly on top and place in the oven to bake for 30 minutes.
9. Remove from the oven and allow to cool fully before placing in the fridge to set for at least 2 hours. Once it's set, remove from the baking dish by lifting out the parchment paper and cut into 16 squares.

Original Article Click Here

BEST SALTED CARAMEL CHEESECAKE

BEST SALTED CARAMEL CHEESECAKE

This Salted Caramel Cheesecake is the best you’ll ever have! The caramel sauce is my favorite and you’ll find that it isn’t simply drizzled on top, but it’s actually layered inside the cheesecake as well! It’s smooth, creamy and delicious!

INGREDIENTS

CARAMEL SAUCE

1. 2 1/2 cups (518g) sugar
2. 10 tbsp (140g) salted butter, room temperature
3. 1 1/4 cups (300ml) heavy whipping cream, room temperature
4. 6 tbsp (49g) all purpose flour, sifted
5. CRUST
6. 2 cups (268g) graham cracker crumbs
7. 1/2 cup salted butter, melted
8. 3 tbsp brown sugar

FILLING

1. 24 oz (678g) cream cheese, room temperature
2. 1 cup (144g) light brown sugar
3. 3 tbsp (24g) all purpose flour
4. 1 cup (230g) sour cream
5. 1 1/2 tbsp vanilla extract
6. 4 large eggs
7. Toffee bits

INSTRUCTIONS

1. To make the caramel sauce, pour the sugar into an even layer in a large saucepan.
2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.
3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove the caramel from the heat.
4. Add the butter and whisk until combined. The mixture will bubble up quite a bit, but keep whisking until all the butter has melted and combined.
5. Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest. Whisk until well incorporated and smooth.
6. Set about 1 1/2 cups of caramel sauce aside for topping. Add the flour to the remaining caramel and set that aside.
7. To make the cheesecake crust, preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
8. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
9. Bake the crust for 10 minutes, then set aside to cool.
10. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
11. Reduce oven temperature to 300°F (148°C).
12. Pour the caramel sauce with the flour into the bottom of the crust and spread into an even layer.
13. To make the cheesecake filling, beat the cream cheese, brown sugar and flour in a large mixer bowl on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
14. Add the sour cream and vanilla extract and mix on low speed until well combined.
15. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
16. Pour the cheesecake batter into the crust, over the caramel.
17. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
18. Bake for 1 hour 45 minutes. The center should be set, but still jiggly.
19. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
20. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
21. Remove the cheesecake from the oven and remove the water bath and wrapping.
22. Refrigerate cheesecake until completely cool and firm, 5-6 hours. When the cheesecake is cool and firm, remove it from the springform pan and place on a serving dish.
23. Prior to serving, pour 1/2 a cup of the remaining caramel sauce over the cheesecake and sprinkle with some toffee bits. Serve cheesecake slices with the remaining cup of caramel sauce, for drizzling.
24. Store cheesecake in the fridge. Cheesecake is best for 3-4 days.

Original Article Click Here

KETO FRENCH SILK PUDDING

Keto French Silk Pudding

This Keto French Silk Pudding is decadent, delicious and surprisingly low carb. With only 5 ingredients, this simply delicious dessert is simple to make!

Ingredients

1. 3/4 cup Truvia
2. 2 eggs
3. 4 oz unsweetened chocolate squares
4. 1/4 cup Butter
5. 1 cup Heavy Whipping Cream

Instructions

1. In large bowl, beat whipping cream until stiff peaks form. Set the cream in the refrigerator. 
2. Place Truvia, chocolate, eggs, and butter in a 1 quart saucepan. Melt together the ingredients over medium heat, stirring often. Once the mixture is thick enough to coat the back of a spoon, set aside for 5 minutes to cool slightly. 
3. Slowly mix the chocolate mixture into the whipped cream, and stir gently until it is well-incorporated.
4. Pour into six 4 ounce ramekins and refrigerate until set, about 1-2 hours.

Original Article Click Here

Cream Puffs Recipe

Cream Puffs Recipe

Homemade Cream Puffs filled with sweet cream and raspberries. Learn how to make a bakery quality, buttery Choux pastry dough. 

Ingredients

Ingredients for Choux Pastry:

1. 1/2 cup water
2. 1/2 cup whole milk
3. 8 Tbsp unsalted butter
4. 1 tsp granulated sugar
5. 1/4 tsp salt
6. 1 cup all-purpose flour measured correctly
7. 4 eggs (large), room temperature

Ingredients for Cream Filling and Garnish:

1. 2 cups heavy whipping cream chilled
2. 4 Tbsp granulated sugar
3. 1 tsp vanilla extract
4. 28 raspberries optional
5. 1 Tbsp powdered sugar to garnish

Instructions

How to Make Cream Puffs:

1. Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper. 
2. In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
3. One flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
4. Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
5. Transfer the dough to a piping bag fitted with a 1/2" round tip. Pipe 28 puffs, each 1 1/2” diameter and 1/2” tall rounds. Keep them 1" apart and avoid making peaks* but if you do get peaks, wet finger tips lightly with water and smooth them out.
6. Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.

How to Make Whipped Cream:

1. In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip. 
2. Once cream puffs are completely cooled, fill them with cream. There are 2 ways to fill them: (#1) pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or (#2) Cut off tops of puffs and pipe cream inside using a pastry bag, push a raspberry down into the center if desired, then cover with the tops. Dust with powdered sugar and serve.

Original Article Click Here

BAKED SPICY RANCH CHICKEN FINGERS WITH HONEY MUSTARD.

BAKED SPICY RANCH CHICKEN FINGERS WITH HONEY MUSTARD.

Breaded in corn flakes, seasoned with a homemade ranch seasoning blend, oven baked, and served with an addicting creamy, sweet, and tangy honey mustard sauce. The grown up version of the chicken fingers we all loved as a kid!

INGREDIENTS

1. 2 pounds boneless chicken tenders
2. 1 cup buttermilk
3. 2 cups finely crushed corn flakes
4. 2 tablespoons whole wheat, or all-purpose flour
5. 1 tablespoon dried chives
6. 1 tablespoon dried parsley
7. 2 teaspoons dried dill
8. 1 teaspoon each garlic and onion powder
9. 1 teaspoon cayenne pepper, or chipotle chile powder, use more or less to taste
10. 1 teaspoon kosher salt black pepper
11. extra virgin olive oil, for brushing
12. chopped fresh chives or parsley, for serving

HONEY MUSTARD

1. 1/4 cup dijon mustard
2. 1/4 cup honey
3. 1/4 cup extra virgin olive oil
4. juice of 1/2 a lemon, plus additional wedges for serving
5. 1/4 teaspoon cayenne pepper
6. kosher salt and black pepper

INSTRUCTIONS

1. Add the chicken to a gallon size zip top bag. Pour the buttermilk over the chicken. Toss well to coat.
2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
3. Add the corn flake crumbs, flour, parsley, chives, dill, garlic powder, onion powder, cayenne pepper, and a pinch each of pepper to a medium sized bowl. Stir to combine.
4. Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush/drizzle the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.
5. Meanwhile, make the honey mustard sauce. Combine all ingredients in a glass jar and shake or whisk until smooth and creamy. 
6. Serve the chicken topped with flaky salt, fresh chives and honey mustard for dipping. Enjoy!

Original Article Click Here

BLUEBERRY ALMOND PANCAKES.

BLUEBERRY ALMOND PANCAKES.

INGREDIENTS

1. 2 cups flour can use whole wheat or a gluten free flour blend
2. 3 teaspoons baking powder
3. 2 tablespoons granulated sugar
4. 1/2 teaspoon salt
5. 2 eggs
6. 4 tablespoons butter melted
7. 1 1/2 cups [Almond Breeze Almondmilk Original Unsweetened |
8. 1 tablespoon apple cider vinegar
9. 1 teaspoon vanilla
10. 1-1 1/2 cups fresh or frozen blueberries
11. whipped cream + maple syrup for serving

ROASTED STRAWBERRIES + RHUBARB

1. 2 stalks rhubarb
2. 1 cup fresh strawberries halved
3. 2 tablespoons honey
4. 1 teaspoons vanilla bean seeds removed ( or 2 vanilla)
5. 2 tablespoons butter

INSTRUCTIONS

1. ROASTED RHUBARB
2. Preheat the oven to 400 degrees F.
3. In a baking dish, toss together the rhubarb, strawberries, honey, vanilla and butter. Roast for 25-30 minutes or until the rhubarb has softened.

Original Article Click Here

TURKISH EGGS WITH CHILE BUTTER AND WHIPPED FETA.

TURKISH EGGS WITH CHILE BUTTER AND WHIPPED FETA.

Salty, a touch spicy, creamy, and full of fresh herbs. Add toasted bagels or bread for dipping and you'll have a mouth-watering breakfast (or dinner) that takes only minutes to prepare, is healthy, and delicious!

INGREDIENTS

1. WHIPPED FETA
2. 6 ounces feta cheese
3. 1/4 cup plain Greek yogurt

EGGS, GREENS, AND CHILE

1. 1/3 cup extra virgin olive oil
2. 4 large eggs
3. 1 clove garlic, minced or grated
4. 4 cups mixed baby spinach and arugula
5. Kosher salt and black pepper
6. Zest and juice from 1 lemon
7. 1 cup tender herbs, such as cilantro, parsley, basil, and dill
8. 1 Persian cucumber, thinly sliced
9. 2 tablespoons salted butter
10. 1 teaspoon crushed red pepper flakes
11. 1/2 teaspoon paprika
12. 1 avocado, sliced
13. 2 tablespoons everything bagel spice

INSTRUCTIONS

1. To make the whipped feta. In a food processor, combine the feta, and greek yogurt. Pulse until completely smooth and creamy, scraping down the sides if needed, about 3 minutes. Add a pinch of pepper. Pulse to combine. The feta can be kept in the fridge for up to 3 days. 
2. To make the eggs. Heat 3 tablespoons olive oil in a medium skillet over medium-high heat. When the oil shimmer, add the eggs and fry to your liking. Remove the eggs from the skillet to a plate. 
3. Using the same skillet, add 1 tablespoon oil, the garlic, and greens. Season with salt and pepper. Cook 2-3 minutes, until the greens are just wilted. Remove from the heat. Add the lemon zest, juice, herbs, and cucumber, toss to combine. 
4. To make the chile butter. In a small saucepan, melt together the butter, 2 tablespoons olive oil, crushed red pepper flakes, and paprika.
5. To serve, spread the feta cheese into the bottom of each individual serving bowl. Add the eggs, wilted greens, and avocado. Sprinkle the avocado with everything spice. Spoon the chile butter over the eggs. Enjoy!

Original Article Click Here

GRILLED HONEY MUSTARD SALMON WITH AVOCADO BASIL SAUCE

GRILLED HONEY MUSTARD SALMON WITH AVOCADO BASIL SAUCE

Spice rub grilled salmon drizzled with sweet and tangy honey mustard. Served with a deliciously addicting avocado basil sauce and topped with sweet basily cherry tomatoes. So simple, extra colorful, and super flavorful.

INGREDIENTS

1. 1 (2 pounds) wild caught salmon (skin on)
2. 2 tablespoons + 1/4 cup extra virgin olive oil
3. 2 teaspoons smoked paprika
4. 2 teaspoons cumin
5. 4 cloves garlic, minced or grated
6. zest and juice of 1 lemon
7. 1 pinch crushed red pepper flakes
8. kosher salt and black pepper
9. 1/4 cup dijon mustard
10. 1/4 cup honey
11. 1/4 teaspoon cayenne pepper

AVOCADO BASIL SAUCE

1. 1 avocado, halved
2. 1/2 cup fresh basil, plus more for serving
3. 1 jalapeño, halved and seeded
4. juice from 1 lime

BASIL TOMATOES

1. 2 cups cherry tomatoes
2. 1/4 cup fresh basil, chopped
3. 3 tablespoons extra virgin olive oil

INSTRUCTIONS

1. Place the salmon in a 9x13 inch baking dish. Add the paprika, cumin, garlic, lemon zest, crushed red pepper flakes, and a pinch each of salt and pepper. Drizzle with 2 tablespoons olive oil, rubbing the seasonings and oil evenly into flesh.
2. In a glass jar or bowl, combine the remaining 1/4 cup olive oil, lemon juice, mustard, honey, cayenne, and a pinch of salt. Shake or whisk until smooth and creamy. 
3. To make the avocado sauce. Combine all ingredients in a blender and blend until smooth and creamy, adding water - 1 tablespoon at a time as needed to thin the sauce.
4. Heat your grill, grill pan or skillet to medium high heat. Place salmon on grill, skin side down. Cover and cook until skin is lightly charred, 4-5 minutes, carefully flip and grill another 3-4 minutes until opaque. Remove the salmon from the grill and drizzle with the honey mustard.
5. Toss together the tomatoes, basil, olive oil, and a pinch of salt.
6. To serve, spoon the tomatoes over the salmon and serve the avocado sauce alongside.

Original Article Click Here

MOROCCAN SPICED SALMON WITH LEMON YOGURT SAUCE

Moroccan Spiced Salmon with Lemon Yogurt Sauce

Rich salmon fillets are generously coated with a fragrant Moroccan spice blend then pan seared to perfection, then they are covered with a bright and creamy lemon and cilantro sauce. Serve with roasted veggies and couscous for a perfect meal!

Ingredients

1. 4 (6 oz) skinless salmon fillets
2. 1 1/4 tsp ground coriander
3. 1 tsp ground cumin
4. 1/2 tsp ground paprika
5. 1/2 tsp ground cinnamon
6. 1/2 tsp ground ginger
7. 1/4 tsp turmeric
8. 1/4 tsp ground nutmeg
9. 1/8 tsp cayenne pepper
10. 1 Tbsp olive oil
11. Salt and freshly ground black pepper
12. Lemon Yogurt Sauce
13. 1/2 cup fat free plain Greek yogurt
14. 2 Tbsp heavy cream or whipping cream
15. 1/4 tsp lemon zest
16. 2 tsp fresh lemon juice
17. 1 tsp minced fresh garlic
18. 1 Tbsp finely minced fresh cilantro, plus more for serving

Instructions

1. Let salmon rest at room temperature 10 minutes.
2. Meanwhile, in a mixing bowl whisk together coriander, cumin, paprika, cinnamon, ginger, turmeric, nutmeg and cayenne pepper.
3. Heat olive oil in a 12-inch non-stick skillet over medium-high heat. 
4. Season both sides of salmon with salt and pepper then sprinkle and rub both sides with the spice mixture.
5. Cook salmon in skillet about 3 - 4 minutes per side. Plate and top with lemon yogurt sauce and garnish with cilantro.
6. For the sauce
7. In a small mixing bowl whisk together yogurt, cream, zest, juice, garlic and cilantro, season lightly with salt and pepper. Let rest at room temperature while preparing salmon (or gently warm in microwave, you don't want cold sauce on warm salmon).
8. Recipe source: Cooking Classy

Original Article Click Here

CABBAGE SOUP

Cabbage Soup

This Cabbage Soup is easy to make and so delicious! It's also low in calories, packed with veggies and it makes great leftovers.

Ingredients

1. 1 1/2 Tbsp olive oil
2. 1 1/2 cups chopped yellow onion (1 medium)
3. 1 1/2 cups diced carrots (about 3)
4. 1 cups diced celery (about 3)
5. 1 Tbsp minced garlic
6. 6 oz. fresh green beans (or frozen), end trimmed, chopped (1 1/2 cups)
7. 1 medium red bell pepper, chopped
8. 1 small (20oz) cabbage, chopped (4 packed cups)
9. 1 (14.5 oz) can petite diced tomatoes
10. 6 cups low-sodium chicken broth
11. 2 tsp Italian seasoning
12. Salt and freshly ground black pepper
13. 3 Tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Add onion, carrot and celery, then saute 6 minutes. Add in garlic and saute 1 minute longer.
3. Stir in green beans, bell pepper, cabbage, tomatoes, chicken broth, Italian seasoning and season with salt and pepper to taste.
4. Bring mixture to a boil, then reduce heat to medium-low, cover and simmer until all of the veggies are tender, about 15 minutes.
5. Thin soup with a little more broth or water if desired. Mix in parsley and serve warm.

Original Article Click Here

CARPACCIO OF WATERMELON RADISHES WITH ARUGULA AND CITRUS AVOCADO VINAIGRETTE RECIPE

CARPACCIO OF WATERMELON RADISHES WITH ARUGULA AND CITRUS AVOCADO VINAIGRETTE RECIPE

A light and refreshing salad of thinly sliced watermelon radishes topped with arugula and avocado.

Ingredients

1. 4 Watermelon radishes
2. 1 small avocado, thinly sliced
3. 2 to 3 oz of baby or wild arugula
4. 2 Tablespoons freshly squeezed orange juice
5. ¼ cup/ 60ml Avocado oil (or extra virgin olive oil)
6. 1 Tablespoon freshly chopped herbs such as chives and parsley
7. 1/2 tsp sea salt (plus more to taste)
8. Freshly ground black pepper
9. 4 oz Fresh goat cheese for serving (optional)

Instructions

1. Peel the outer layer of the watermelon radishes if thick. With a sharp knife or mandoline, thinly slice the radishes into rounds.
2. Sprinkle sea salt over the radishes in a colander set over a bowl. Cover and set aside for at least 20 minutes.
3. Drain radishes, and lightly pat dry. Arrange the slices on a serving platter or individual plates.
4. Make the vinaigrette by whisking together the orange juice, avocado oil and fresh herbs. Add a pinch of sea salt and black pepper to taste.
5. Toss the arugula with half the dressing. Place a handful of dressed arugula on top of the sliced radishes and top with a few slices of avocado.
6. Garnish with crumbles of fresh goat cheese if desired and drizzle the remaining dressing over the top of the radishes. Serve immediately.

Original Article Click Here

SAUCY COCONUT CURRY WITH RICE NOODLES AND GARDEN VEGETABLES

SAUCY COCONUT CURRY WITH RICE NOODLES AND GARDEN VEGETABLES

Make this curry with whatever you have on hand, I used a mix of sweet corn and zucchini, coconut milk, and rice noodles. Then add some heat with curry paste, and balance it all out with a squeeze of lime. Best part...all you need for this recipe are pantry ingredients and 30 minutes.

INGREDIENTS

1. 8 ounces rice noodles
2. 2 tablespoons coconut oil
3. 1 sweet onion, diced
4. 2 zucchini, or summer squash, diced
5. 2 ears sweet corn kernels, removed from the cob
6. 2 cloves garlic, minced or grated
7. 1 tablespoon fresh ginger, grated
8. 2-3 tablespoons Thai red curry paste
9. 1 14 ounce can full fat coconut milk
10. 1 tablespoon fish sauce (soy sauce for vegan option)
11. 2 teaspoons honey
12. juice and zest from 1/2 a lime
13. 1/4 cup fresh cilantro OR basil, roughly chopped (use you personal favorite)
14. sliced jalapeño pepper and green onions, for serving

INSTRUCTIONS

1. Cook rice noodles according to packaged directions. 
2. Heat the coconut oil in a large skillet over high heat. Add the onion and cook 5 minutes or until fragrant. Add the zucchini, corn, garlic, and ginger. Cook the veggies another 5 minutes or until they just begin to soften.
3. Stir in the curry paste and cook until fragrant, about 1 minute.
4. Add the coconut milk, 1/3-1/2 cup water, fish sauce, and honey. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lime juice and zest, cilantro, and basil.
5. To serve, divide the noodle among bowls and spoon the curry overtop. Top with peppers and green onions. Enjoy!

Original Article Click Here

ANTI-INFLAMMITORY TURMERIC + BERRY MUFFINS

Anti-Inflammitory Turmeric + Berry Muffins

INGREDIENTS

1. 1 1/3 cups whole wheat flour
2. 1 cup all-purpose flour
3. 1 teaspoon baking soda
4. 1 teaspoon baking powder
5. 1/2 teaspoon salt
6. 2 teaspoons turmeric
7. 1/2 teaspoon cardamom
8. 1/2 cup coconut oil + more for greasing muffin tin
9. 1/4 cup sugar in the raw + more for sprinkling on top of muffins
10. 1 cup almond milk (or milk/non-dairy milk of your choice)
11. 2 teaspoons apple cider vinegar
12. 1/3 cup + 1 tablespoon grade b maple syrup
13. 1/2 teaspoon vanilla extract
14. 2 eggs, room temperature and well beaten
15. 1 cup chopped walnuts
16. 1 tablespoon chia seeds
17. 1 cup fresh or frozen raspberries
18. 1 cup fresh or frozen blueberries
19. 3 tablespoons rolled oats

INSTRUCTIONS

1. Preheat the oven to 400F and grease 2 muffin tins with coconut oil.
2. In a large bowl, add the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, turmeric and cardamom. Whisk together very well.
3. In a separate bowl mix together the coconut oil and sugar for 1-2 minutes to help the sugar in the raw dissolve a little. Add the maple syrup, eggs, almond milk, vinegar, and extract.
4. Carefully add the wet ingredients to the dry and fold together until blended. There shouldn't be any large pockets of flour in your batter but some lumps should remain. Gently fold in the walnuts, chia seeds, and berries.
5. Fill muffin cups almost to the top and sprinkle with oats and reserved sugar in the raw. Let rest for 5 minutes, then bake for 13-15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
6. Cool for 10 minutes in the tins then turn out onto a rack to finish cooling.

Original Article Click Here

COCONUT MANGO NOODLE SALAD

Coconut Mango Noodle Salad

Coconut mango noodle salad loaded with crunchy veggies and creamy avocado on a bed of silky Asian noodles with a spicy lime honey dressing.

Ingredients

1. 2 oog whole wheat Asian noodles or soba noodles
2. 1 Tbsp toasted sesame oil
3. 1/4 red cabbage shredded
4. 2 carrots shredded on a box grater
5. 1 mango cubed
6. handful of mint
7. handful of coriander
8. handful of basil
9. 1 avocado cubed
10. 1/4 cup toasted shaved coconut flakes
11. 1/4 cup chopped toasted cashews
12. Dressing
13. zest and juice of two limes
14. 1 tablespoon fish sauce
15. 1 Tbsp soy sauce
16. 2 tablespoons honey
17. ¼ cup siracha hot garlic sauce
18. 3 tablespoons sesame oil oil
19. 1 chopped garlic cloves

Instructions

1. For the salad: boil the noodles according to the directions.
2. Drain and rinse under cold water.
3. Toss with the sesame oil and place them in a serving bowl.
4. Prep all the vegetables and toss over the noodles.
5. Top with the coconut and cashews.
6. For the dressing: Place all the ingredients in a jam jar and shake for a minute until all the ingredients are combined.
7. Serves 4. Place any leftovers in the fridge for lunch the next day.

Original Article Click Here

THAI STEAK SALAD WITH RICE NOODLES

THAI STEAK SALAD WITH RICE NOODLES

30-minute Thai Steak Salad packed with Southeast Asian flavors - lime, chili and mint. Healthy and incredibly delicious!

Ingredients

CHILI LIME DRESSING

1. 1 jalapeño chili pepper (or 2 serranos), finely chopped
2. 1 tablespoon finely chopped garlic
3. Kosher salt
4. 2 tablespoons fish sauce
5. 3 tablespoons honey
6. 1/3 cup fresh lime juice (from about 4 juicy limes)
7. 2 tablespoons neutral vegetable oil

NOODLE SALAD

1. 1 pound skirt steak
2. 1 pound broccoli, cut into florets
3. 8 ounces pad thai rice noodles
4. 4 Persian cucumbers, sliced into thin circles
5. 3 green onions, white and light green parts thinly sliced
6. 2 cups baby salad greens
7. Fresh mint, basil and/or cilantro leaves, 1 cup total
8. 1/3 cup roasted unsalted peanuts, chopped

Instructions

1. Make the dressing: In a small bowl, combine the jalapeño, garlic, 1/2 teaspoon salt, fish sauce, honey, and lime juice. Whisk in the oil until blended.
2. Put the steak on a rimmed baking sheet or plate. Pour 1/4 cup of the dressing over the steak, turning to coat. Let the steak marinate 10-20 minutes.
3. Bring a large pot of salted water to a boil. Add the broccoli and cook 3 minutes. Scoop out the broccoli with a slotted spoon and place in a large serving bowl.
4. Cook the rice noodles in the boiling water according to package directions. Drain, rinse with cold water and drain again.
5. Add the noodles, cucumbers, green onions, salad greens and herbs to the serving bowl with the broccoli, tossing gently with tongs to mix it together.
6. Sprinkle the steak lightly with salt. Grill the steak over medium-hot grill over direct heat, about 4 minutes per side for medium-rare or until cooked to your taste. (Alternatively, cook the steak on a hot skillet or grill pan over high heat - turn on the exhaust fan). Transfer the steak to a cutting board and let it rest 10 minutes.
7. Slice the steak across the grain into 1/4-inch slices and add to the serving bowl. Pour the remaining dressing over the salad and toss well. Sprinkle with the peanuts and serve.

Original Article Click Here

POTATO SALAD WITH BACON & DILL PICKLES

POTATO SALAD WITH BACON, EGGS AND DILL PICKLES

Potato Salad with Bacon, Dill Pickles, Eggs, HALF the carbs AND a creamy mayo/sour cream dressing! This Potato Salad is THE BEST side dish! HALF of the carbs of regular potato salads with SO MUCH FLAVOUR! The recipe also includes LOW CARB AND ALL CARB OPTIONS!

Ingredients

FOR SALAD:

1. 2 pounds (1 kg) potatoes, skin on or off*
2. 1 head of cauliflower cut into 2-inch florets**
3. 1/4 cup red onion, finely chopped
4. 3/4 cup dill pickles, sliced (or chopped)
5. 1/4 cup celery, diced
6. 1/2 cup green onions, thinly sliced
7. 6 hard boiled eggs, cooled, peeled and quartered (optional)
8. 1/2 cup crispy bacon, sliced or chopped

DRESSING:

1. 3/4 cup whole egg mayonnaise (low fat or full fat)
2. 3/4 cup sour cream (reduced fat or full fat)
3. 2 tablespoons white vinegar
4. 1 tablespoon dijon mustard
5. 1 tablespoon fresh dill, finely chopped
6. Salt and pepper, to taste

Instructions

1. Chop the potatoes into 1-inch pieces. Boil potatoes with cauliflower florets in a pot of salted water until both are tender (about 10-15 minutes). Drain and allow to cool completely.
2. In a large salad bowl, combine the potato, cauliflower, onion, pickles, celery and 1/4 cup of green onion. Toss to combine well.
3. In a smaller bowl, mix together all of the dressing ingredients. Pour over the salad, mixing through until completely coated in dressing. Taste test and season with salt and pepper, if desired. Refrigerate before serving.
4. When ready to serve, top with remaining green onions, bacon and quartered boiled eggs. Garnish with extra dill leaves (optional). (You can also add about 1/4 cup chopped pickles on top to decorate.)

Original Article Click Here

Bruschetta Chicken Pasta Salad

BRUSCHETTA CHICKEN PASTA SALAD

Bruschetta Chicken Pasta Salad is a must make for any occasion in minutes! Filled with Italian seasoned grilled chicken, garlic and parmesan cheese!

Ingredients

1. 1 pound (500 g) thin spaghetti pasta, (dry weight)
2. 1 pound (500 g) boneless skinless chicken breasts, (2 large breasts)
3. 1 teaspoon dried basil
4. 1 teaspoon dried oregano
5. 1/2 teaspoon garlic powder
6. Salt and pepper, to taste
7. 1/4 cup olive oil
8. 2 tablespoons minced garlic
9. 2 tablespoons red onion, finely chopped (about 1/3 of a red onion)
10. 2 tablespoons balsamic vinegar, (adjust to your tastes)
11. 8 roma tomatoes, diced
12. 1/2 cup grated parmesan cheese, plus more to serve
13. 2 tablespoons finely chopped fresh basil or parsley
14. Salt and pepper, to taste
15. Balsamic glaze to serve (optional) -- I use store bought

Instructions

1. Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl; set aside.
2. While the pasta is boiling, season chicken with the herbs, garlic powder, salt and pepper. Heat 1 teaspoon of oil on in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
3. Add the remaining olive oil to the same hot pan / skillet. When hot, sauté the garlic and red onion until garlic is fragrant (about 1 minute). Turn off heat. 
4. Add in the tomatoes, toss them lightly in the heat to warm them through and combine all of the flavours. Add the tomato mixture onto the pasta. 
5. Mix in the vinegar, parmesan cheese and basil (or parsley). Season with salt and pepper to your taste. Slice the chicken; add to pasta. Toss the pasta with all of the ingredients until well combined.
6. Top with 2 tablespoons of extra parmesan cheese (OPTIONAL) and serve immediately with balsamic glaze, OR refrigerate up to an hour before serving.

Original Article Click Here

CUCUMBER, DILL, FETA AND PISTACHIO SALAD

CUCUMBER, DILL, FETA AND PISTACHIO SALAD

Say hello to your new favorite, refreshing salad – Cucumber, Dill, Feta and Pistachio Salad. Crisp cucumbers, fresh dill, salty feta and crunchy pistachios are the perfect combination of flavors!

ingredients

1. 1/4 cup apple cider vinegar
2. 1/2 teaspoon kosher salt
3. 2 tablespoons minced red onion or shallot
4. 2 English cucumbers sliced thin
5. 2 tablespoons chopped fresh dill
6. 2 ounces feta cheese crumbled
7. 1/3 cup unsalted pistachios roughly chopped
8. 2 teaspoons olive oil
9. 1/4 teaspoon freshly ground black pepper

instructions

1. Add the apple cider vinegar and salt to a small saucepan and bring to a simmer over medium heat.
2. Once simmering, add in the minced red onion or shallot and remove from the heat. Let the onion steep and cool in the vinegar for 10-15 minutes.
3. In a large serving bowl combine the cucumbers, dill, feta and pistachios.
4. Pour the onion and vinegar mixture over the top of the salad and add in the olive oil and black pepper.
5. Toss everything together until coated then serve.

notes

1. This salad is best eaten the day it is made. The pistachios will soften the longer they sit in the salad.
2. If you want to add a little sweetness to the salad, add 1/2 teaspoon of honey to the warm vinegar and onion mixture.

Original Article Click Here

Curry Chicken Salad

Curry Chicken Salad

Ingredients

1. 340 Grams Chicken (0.75 pound, precooked chicken strips, of fresh cooked diced to 1 inch cubes)
2. 1 tbsp Curry Powder 
3. 1 Cup Mayonnaise (*read notes)
4. 1 tsp Lemon (juice)
5. 2 tbsp Raisins (currents)
6. 1 Cup Mango Chutney 
7. 2 tbsp Almonds (blanched)
8. 1/2 Cup Celery (dice,d, 2-3 stems)
9. 1/4 Cup Green Onion (white and green divided )
10. 1 tsp Mustard 
11. Salt and Black Pepper

Directions

1. In wide bowl, add lime juice, olive oil, curry powder, mustard, 1/4 tsp of salt and 1/4 tsp of black pepper. Mix well. Top with *mayo (*and yogurt, if using) and chopped green onion (mostly yellow part). Mix well again.
2. Add currants (or raisins), diced celery, mango chutney, toasted almonds.
3. Mix to combine into a creamy curry sauce. Taste and adjust salt and lime juice. Next, add cooked and diced chicken.
4. Mix chicken with sauce. Refrigerate until ready to use.
5. When ready to serve, scoop into platter. Garnish with green onion. (optional toppings: red onion, diced cherry tomatoes, chopped cilantro). Serve on avocado, toast or with side of chips. Enjoy!

Original Article Click Here

Tabbouleh

Tabbouleh

Ingredients

1. 1/2 Bunch Parsley (*read notes)
2. 1/2 Bunch Mint (fresh leaves only, small chopped)
3. 1 Cucumber (**read notes)
4. 1 Shallot Onions (or 1/4 red onion, small diced)
5. 3 tbsp Lemon (juice, 1 large lemon)
6. 1 Garlic (clove)
7. 1/2 Cup Olives (black, pitted and small diced)
8. 2.5 tbsp Olive Oil 
9. 1/2 tsp Oregano 
10. Salt and Black Pepper 
11. 1 Cup Cracked Wheat (Bulgur Wheat)
12. 2-3 Tomatoes (firm and ripe large tomato, about 1 cup when diced)

Directions 

1. Cook Bulgur: Quick Method: In a sauce pan add 1.5 cup water, 1 garlic clove, 1/4 tsp salt. Bring to boil, add bulgur, stir well, turn stove to medium and cook for 10-12 minutes or until all water has been absorbed. Once done, cover and leave aside. Until no trace of liquid remains (15 minutes). Fluff with fork before using.
2. Additional NotesSlow Method: In a sauce pan add 1 cup water, 1 garlic clove, 1/4 tsp salt. Bring to boil, add bulgur, stir well, take off heat. Cover and let stand for 2 hours (Until no trace of liquid remains). Fluff with fork before using.
3. Prepare Tabbouleh Ingredients: In meantime prepare Tabbouleh ingredients. Give special attention to parsley and mint. Work in batches, chop both herbs as fine as possible for good texture of salad. I also make sure to get rid of seeds of tomatoes and only use diced pulp for salad.
4. 3.In wide bowl, add lemon juice, olive oil, dried oregano with 1/4 tsp of salt and 1/4 tsp of black pepper. Whisk to emulsify. Now add cooled and fluffed bulgur. Add diced vegetables and herbs: tomatoes, parsley, mint, olives, and onion. Fold gently to mix dressing from bottom with all ingredients. Taste and adjust salt/black pepper/lemon juice. For best flavor, refrigerate for 30 minutes.
5. In wide bowl, add lemon juice, olive oil, dried oregano with 1/4 tsp of salt and 1/4 tsp of black pepper. Whisk to emulsify. Now add cooled and fluffed bulgur. Add diced vegetables and herbs: tomatoes, parsley, mint, olives, and onion. Fold gently to mix dressing from bottom with all ingredients. Taste and adjust salt/black pepper/lemon juice. For best flavor, refrigerate for 30 minutes.

Original Article Click Here

Caesar Pasta Salad

Caesar Pasta Salad

Ingredients

Pasta Salad

1. 1 lbs Pasta (farfalle or penne)
2. 2 Lettuce (romaine hearts, chopped)
3. 1 and 1/2 Cup Cherry Tomatoes (or heirloom cherry tomatoes, whole not halved)
4. 1 Cucumber (hot house, sliced into half moons )
5. 3-4 Green Onion (only green parts, thin sliced)
6. 1-2 Cup Croutons 

Creamy Caesar Dressing

1. 1 tbsp Capers 
2. 1 tsp Soy Sauce 
3. 1/2 Cup Vegenaise (olive oil vegenaise or regular mayonaise)
4. 1/3 Cup Yogurt (greek plain low-fat yogurt)
5. 3 tbsp Olive Oil (2 tsp and rest divided)
6. 2 tsp Mustard (dijon mustard)
7. 2 tbsp Lemon (juice)
8. 1 tsp Garlic (2 cloves, grated)
9. 1/2 tsp Black Pepper (freshly cracked)
10. 1 tbsp Capers (rough chopped)
11. 1/3 Cup Parmesan Cheese (more for serving)

Directions

1. Cook pasta according to package directions. Once pasta has cooked, run it through cold water, drain well, then transfer it to a wide salad bowl, add 2 tsp oil, toss well and set aside to cool completely.
2. To make dressing, in a wide salad bowl, add all dressing ingredients i.e. capers, soy sauce, yogurt, olive oil, vegenaise (or mayo if using), mustard, lemon juice, garlic, and black pepper with 1/3 cup parmesan cheese. Mix well with whisk and set aside.
3. In bowl with dressing, add cooked and cooled pasta, cherry tomatoes, cucumbers, green onion, and romaine lettuce. Toss to coat everything in dressing at the bottom of bowl. Garnish with more parmesan cheese. Serve and enjoy!

Original Article Click Here

Pineapple Pretzel Fluff

Pineapple Pretzel Fluff

Ingredients

1. 1 cup pretzels, crushed
2. 1/2 cup butter, melted
3. 1 cup sugar, divided
4. 1 250g package cream cheese, softened
5. 1 19oz can crushed pineapple, drained
6. 1 1/2 cups Cool Whip

Instructions

1. Preheat oven to 400F.
2. In a medium bowl, stir together pretzels, butter and 1/2 cup sugar. Press into an 9 inch baking dish. Bake for 7 minutes. Set aside to cool.
3. In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Stir in pineapple and Cool Whip.
4. Break pretzel mixture into pieces and stir into cream cheese mixture. Store in the fridge until ready to serve.

Original Article Click Here

STRAWBERRY JELLO FLUFF SALAD

STRAWBERRY JELLO FLUFF SALAD

INGREDIENTS

1. 1 large package Cook and Serve vanilla pudding (4.6 ounces)
2. 1 large package strawberry jell-o (6 ounces)
3. 3 cups water
4. 1 16 oz Cool-Whip (lite or fat-free is fine)
5. 1/2 bag mini marshmallows
6. 2 cups of strawberries, chopped
7. 2 to 3 bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)

INSTRUCTIONS

1. Mix together pudding, Jell-o, and water over medium heat until it boils.
2. Remove from heat and pour into a large mixing bowl. Cover with plastic wrap.
3. Refrigerate until mixture has thickened (overnight or for about 6 hours).
4. The next morning or 6 hours later, beat until creamy with a hand mixer.
5. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

Original Article Click Here

ROCKY ROAD FLUFF SALAD

Rocky Road Fluff Salad

This chocolate pudding dessert is a fun "salad" to serve for picnics, barbecues, or after dinner.

Ingredients

1. 1 - 3.9 ounce box instant chocolate fudge pudding
2. 1 cup milk
3. 1 - 8 ounce Cool Whip
4. 1 1/2 cups miniature marshmallows
5. 3/4 cup miniature chocolate chips + extra
6. 3/4 cup diced almonds + extra
7. marshmallow bits for garnish, if desired

Instructions

1. Whisk together the pudding and milk until dissolved and thickened. Fold in the Cool Whip.
2. Stir in the marshmallows, chocolate chips, and almonds. Refrigerate for 1 hour.
3. Serve with marshmallow bits and extra mini chocolate chips and almonds on top. Makes about 8 cups.

Original Article Click Here

CHICKEN SATAY WITH PEANUT SAUCE

CHICKEN SATAY WITH PEANUT SAUCE

Perfectly grilled chicken satay skewers in the most flavorful marinade. Served with THE BEST creamy peanut sauce ever!!!

INGREDIENTS:

1. 1/4 cup coconut milk
2. 2 tablespoons reduced sodium soy sauce
3. 2 1/2 teaspoons yellow curry powder
4. 1 1/2 teaspoons turmeric
5. 3 cloves garlic, minced
6. 1 tablespoon freshly grated ginger
7. 1 tablespoon brown sugar
8. 1 tablespoon fish sauce
9. 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
10. 1 tablespoon canola oil
11. Kosher salt and freshly ground black pepper, to taste

FOR THE PEANUT SAUCE

1. 3 tablespoons creamy peanut butter
2. 1 tablespoon reduced sodium soy sauce
3. 1 tablespoon freshly squeezed lime juice
4. 2 teaspoons brown sugar
5. 2 teaspoons chili garlic sauce, or more, to taste
6. 1 teaspoon freshly grated ginger

DIRECTIONS:

1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
2. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
3. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
4. Drain the chicken from the marinade, discarding the marinade.
5. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
6. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes.
7. Serve immediately with peanut sauce.

Original Article Click Here

Slow Cooker Poached Salmon

Slow Cooker Poached Salmon

INGREDIENTS

1. 2 cups water
2. 1 cup dry white wine
3. 1 lemon, thinly sliced
4. 1 shallot, thinly sliced
5. 1 bay leaf
6. 5 to 6 sprigs fresh herbs, such as tarragon, dill, and/or Italian parsley
7. 1 teaspoon black peppercorns
8. 1 teaspoon kosher salt
9. 2 pounds skin-on salmon (or 4-6 fillets), preferably farm-raised
10. Kosher salt and freshly ground black pepper
11. Lemon wedges, coarse sea salt, and olive oil for serving

INSTRUCTIONS

1. Combine water, wine, lemon, shallots, bay leaf, herbs, peppercorns and salt in the slow cooker and cook on high for 30 minutes.
2. Season the top of the salmon with salt and pepper and place in the slow cooker, skin side down. Cover and cook on low until salmon is opaque in color and flakes gently with a fork. Start checking for desired doneness after 45 minutes to an hour and continue cooking until preferred doneness is reached. (Salmon can be held on the warm setting for several hours.)
3. Drizzle salmon with good-quality olive oil and sprinkle with coarse salt. Serve with lemon wedges on the side.

Original Article Click Here