Month: April 2020

Categories
brownies cake Chocolate dessert

BROWNIE CHOCOLATE CHIP COOKIE DOUGH CAKE

This decadent Brownie Chocolate Chip Cookie Dough Cake is packed with all your favorite dessert flavors!

servings: 16

INGREDIENTS
  • 2 boxes Brownie mix, (this should be mix that makes 9×13 inch pan of brownies, that will make 2 9 inch rounds, if smaller double the amount of brownie boxes) + ingredients listed on box (or your favorite homemade brownie recipe!)
  • 2 1/4 c Flour
  • 1 tsp Salt
  • 2 sticks Butter, , softened
  • 3/4 c Sugar
  • 3/4 c Brown sugar
  • 1 tsp Vanilla extract
  • 3 tbsp Milk
  • 2 c Chocolate Morsels
  • 2 c Dark chocolate, , finely chopped
  • 1 c Heavy cream

INSTRUCTIONS
  1. Mix the brownie batter up and pour it into 4 greased and parchment lined 9-inch round pans. Bake brownies following the instructions on the packaging for 8×8″ brownie pan. 
  2. While the brownies bake and cool make the no bake cookie dough.
  3. In a bowl mix together flour and salt.
  4. In a separate mixing bowl cream together the sugar, brown sugar, and butter.
  5. Add Vanilla extract.
  6. Slowly add the flour mixture a little at a time.
  7. Once fully combined add the milk a tablespoon at a time until the cookie dough is a consistency that is loose enough to spread.
  8. Fold in the chocolate chips.
  9. Heat the cream in the microwave until it begins to boil then pour over the chopped chocolate stirring until completely melted and smooth.
  10. Assemble the brownie cake starting with a layer of brownie, then spreading no bake cookie dough over it, brownie, cookie dough, brownie, and a last layer of cookie dough.
  11. Pour the ganache over the cookie dough and chop up the last brownie round and sprinkle over the top.
  12. Enjoy!

For full information kindly visit homemadeinterest.com.
Categories
beef dinner maindish

Balsamic Braised Beef Short Ribs


A hearty, slow cooked, and flavor packed Paleo recipe, made with Beef Short Ribs and Balasmic Vinegar. This dish totally delivers on taste!

Yield: 4-6 servings

Ingredients
  • 2–3 lbs. of bone-in beef short ribs
  • 1 tablespoon of coconut oil
  • 15 oz. can of tomato sauce
  • 1/2 cup of balsamic vinegar
  • 4 whole dried dates
  • 6 garlic cloves, smashed

Spice Blend:
  • 2 tablespoon of course sea salt
  • 1 tablespoon of dried rosemary
  • 1 tablespoon of dried sage
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • 1 tablespoon of paprika
  • 1 teaspoon of black pepper

Instructions
  1. In a small bowl, mix together course sea salt, dried rosemary, dried sage, garlic powder, onion powder, paprika, and black pepper.
  2. Pat dry bone-in beef short ribs. Rub spice blend into both sides of the short ribs.
  3. Heat a large skillet to medium high heat. Add coconut oil to pan and sear the short ribs for 2-3 minutes per side or until slightly browned.
  4. Put the short ribs in a slow cooker with a tomato sauce, balsamic vinegar, whole dried dates, and smashed garlic cloves.
  5. Cook for 4-6 hours on low or until beef is tender.
  6. Serve with Honey Roasted Carrots
For full information kindly visit joyfulhealthyeats.com.
Categories
chicken maindish spinach

Spinach Artichoke Chicken

This spinach artichoke chicken recipe has tender, golden chicken breasts smothered in a creamy spinach and artichoke sauce. It’s fast (about 30 minutes) and simple to make!

Servings 4

Ingredients
  • 2 large chicken breasts cut in half lengthwise
  • Salt & pepper to taste
  • Flour for dredging
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3/4 cup chicken broth
  • 8.8 ounces cream cheese (one block Philly) softened
  • 2 cloves garlic minced
  • 1 (14 fluid ounce) can artichoke hearts drained & chopped
  • 2 cups (packed) fresh baby spinach
  • 1/2 cup freshly grated parmesan cheese

Instructions
  1. Cut the chicken in half lengthwise so you have 4 thinner cutlets. Sprinkle the chicken pieces with salt & pepper, then coat them in flour.
  2. Add the oil and butter to a skillet over medium-high heat. Once the pan’s hot, add the chicken and cook for 4-5 minutes/side or until golden. Take the chicken out of the pan and set it aside.
  3. Reduce the heat to medium. Add the chicken broth, cream cheese, and garlic to the pan. Cook, stirring often, until the cheese has melted into a smooth sauce.
  4. Add the chopped artichokes and spinach to the pan. Let the spinach wilt. If you’re noticing that the sauce is thickening up too much (it’s personal preference how thick you want it), add a splash more chicken broth.
  5. Stir in the parmesan cheese and add the chicken back into the pan. Cook for another few minutes until the chicken is cooked through. Season with salt & pepper as needed. Serve immediately with the sauce spooned over the chicken.

For full information kindly visit saltandlavender.com.
Categories
italian food meal pasta

Tuscan Sausage Pasta

This creamy Tuscan sausage pasta is a super easy and incredibly comforting and flavorful weeknight dinner recipe!

Servings 4

Ingredients
  • 8 ounces uncooked pasta (I used fettuccine) 
  • 10.6 ounces Italian sausages crumbled
  • 3 cloves garlic minced
  • 1/2 cup chicken broth or dry white wine
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon flour
  • 1 teaspoon lemon juice
  • 1/4 cup sun-dried tomatoes
  • 1 cup heavy/whipping cream
  • 1.5 cups baby spinach (loosely packed)
  • Small handful fresh basil chopped finely
  • Salt & pepper to taste
  • Freshly grated parmesan cheese to taste

Instructions
  1. Boil a salted pot of water and cook pasta al dente according to package directions.
  2. Take the sausages out of their casings and crumble the meat into a skillet. Sauté over medium-high heat for 5 minutes, stirring occasionally, until it’s nicely browned on the outside.
  3. Remove the sausage from the pan and set aside. If there’s a lot of fat, discard most of it. 
  4. Add the garlic, chicken broth, Dijon mustard, flour, and lemon juice to the pan. Stir until well combined (be sure to scrape up any brown bits from the bottom of the pan) and let it bubble for a minute or two.
  5. Add the sun-dried tomatoes and cream to the pan. Let it cook for 2-3 minutes. 
  6. Add the sausage back into the pan. Cook for another few minutes until the sauce has thickened up a bit. 
  7. Stir in the basil and spinach. Let it cook for a minute or so until it wilts. Give the sauce a taste and season with extra salt & pepper if needed. 
  8. Drain the pasta and toss it with the sauce. Serve immediately with some freshly grated parmesan if desired.

For full information kindly visit saltandlavender.com.
Categories
beef dinner maindish

Vietnamese Shaken Beef Bowl

A super delicious beef and rice dish

servings : 4 bowls

INGREDIENTS
SHAKEN BEEF
  • 1 pound beef chuck cubed
  • 3 cloves garlic minced or grated
  • 3 tablespoons brown sugar divided
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/3 cup olive oil divided
  • 1/4 cup soy sauce
  • 1/4 cup fish sauce
  • 3 tablespoons rice vinegar
  • 1 lime juiced
  • 6 green onions chopped
  • 1 tablespoon unsalted butter
  • 2 red bell peppers sliced

BOWLS
  • 2 large carrots cut into matchsticks
  • 1 cucumber cut into matchsticks
  • 1/2 a small head green cabbage roughly chopped
  • 1 cup fresh cilantro roughly chopped
  • 1/2 cup fresh mint roughly chopped
  • 1/3 cup roasted peanuts chopped
  • 4 cups steamed white rice

HOISIN SAUCE
  • 1/4 cup hoisin
  • 2 tablespoon peanut butter or can sub almond butter
  • 2 tablespoons sweet thai chili sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon crushed red pepper flakes
  • water to thin

INSTRUCTIONS
  1. Add the cubed meat to a bowl and toss with the garlic, 1 tablespoon brown sugar, 1 tablespoon olive oil, salt and pepper. Toss well and let the meat sit at room temperature for 1 hour.
  2. In a small bowl whisk together the remaining 2 tablespoons brown sugar, soy sauce, fish sauce and rice vinegar.
  3. During this time I like to make the rice, prep the veggies and make the hoisin sauce so it is all ready to go when the beef is done.
  4. Once the meat has sat for 1 hour, heat a large heavy bottomed skillet over high heat until very hot. Add the remaining olive oil (a little less than 1/3 cup) and heat until just barely smoking. Carefully add the meat and cook undisturbed, over high heat for 1 minute or until browned. Turn the meat and cook for 1 minute longer or until browned. Tilt the skillet and drain off all but 1 tablespoon of oil into an old can or jar. Add the bell peppers and saute 1 minute. Add the green onions and cook for 30 seconds. Pour in the soy sauce mixture, shaking the skillet to coat the meat. Add the butter and shake the pan until the butter is melted. Turn off the heat.
  5. Divide the rice among 4 bowls. Add the carrots, cucumbers. cabbage, cilantro and mint. Pour the beef + peppers over the rice. Garnish with chopped peanuts and serve with the Hoisin Sauce.

TO MAKE THE HOISIN SAUCE
  1. Combine the hoisin sauce, peanut butter, sweet thai chili sauce, sesame oil and crushed red pepper. Stir to combine and add water as needed to thin the sauce out. Serve with the bowls.

For full information kindly visit halfbakedharvest.com.
Categories
dinner italian food salmon

Creamy Tuscan Salmon with Spinach, Artichokes, and Garlic

Pan-Seared Creamy Tuscan Salmon with Garlic, Spinach, Artichokes, Sun-Dried Tomatoes and Capers. Crispy and crunchy on the outside, the salmon is moist and tender on the inside.  Served with the silky white cream sauce. This family favorite dinner is ready in 30 minutes!

Servings: 4 people

Ingredients
Salmon
  • 1 tablespoon olive oil
  • 1 lb salmon fillets (3 or 4 salmon fillets)
  • 1/4 teaspoon salt

White cream sauce
  • 3 cloves garlic , minced
  • 1/4 cup sun-dried tomatoes , chopped
  • 1 cup artichoke hearts , chopped
  • 2 tablespoons capers , drained
  • 5 oz spinach fresh
  • 1 cup heavy cream
  • 1/4 teaspoon paprika
  • salt

Instructions
How to sear salmon
  1. Heat 1 tablespoon of olive oil in a large skillet on medium-high heat.
  2. Season salmon fillets with salt.
  3. When the oil is hot, add salmon fillets flesh side down (skin side up). Sear for about 4 minutes on medium-high heat.
  4. Reduce heat to medium.
  5. Flip the salmon fillets to the other side (skin side down). Sear for another 4 or 5 minutes on medium heat until salmon is flaky.
  6. Remove salmon from the skillet.

How to make white cream sauce
  1. To the same, now empty, skillet, add chopped sun-dried tomatoes, minced garlic, chopped artichokes, capers. Cook, stirring, for 1 minute.
  2. Add fresh spinach, and continue cooking and stirring until the spinach wilts, for a couple of minutes.
  3. To the skillet with sautéed vegetables, add 1 cup of heavy cream and paprika. Bring to simmer. Simmer for about 1 minute, stirring. Season with salt. Add more paprika, if you like.

Assembly

  1. Add cooked salmon to the skillet with the cream sauce.
  2. Spoon the sauce over the salmon, and simmer for a minute or more, until the salmon is warmed up and cooked through. The salmon should be flaky.
  3. Season with salt, if needed.

For full information kindly visit juliasalbum.com.
Categories
avocado breakfast chicken dinner

GRILLED CALIFORNIA AVOCADO CHICKEN


Grilled California Avocado Chicken marinates in an amazing honey garlic balsamic sauce and is grilled to perfection! It is topped with a thick slice of mozzarella cheese and avocados, tomatoes and basil. This chicken is INCREDIBLE!!

INGREDIENTS
  • ¾ cup balsamic vinegar
  • ¼ cup honey
  • 3 cloves garlic, minced
  • 2 Tablespoons olive oil
  • 2 teaspoons italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 boneless skinless chicken breasts
  • 4 slices mozzarella cheese
  • 2 avocados, diced
  • 3 roma tomatoes, diced (any tomato will work)
  • ¼ cup fresh chopped basil
  • salt and pepper
  • balsamic vinegar for drizzling (optional)

INSTRUCTIONS
For full instructions kindly visit therecipecritic.com.
Categories
Healthy Food meal

20 Minute Lemon, Garlic, and Herb Baked Cod

Baked Cod loaded with lemon, garlic, and herbs! This healthy meal is so moist and flavorful. Ready in just 20 minutes!

yield 4 servings

Ingredients
  • 1 tablespoons olive oil
  • 1 cup whole wheat panko breadcrumbs (regular panko or plain breadcrumbs will work in a pinch)
  • 1/3 cup full-fat Greek yogurt
  • 3 tablespoons Parmesan cheese, grated
  • 1⁄4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 2 -3 garlic cloves, grated or finely minced
  • 1 large lemon, juice and zest, divided
  • 3⁄4 teaspoon fine sea salt, more if needed (adjust according to taste)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 4 (8 ounce) Alaskan Cod fillets

Instructions
  1. Preheat the oven to 400 degrees (F). Line a large baking pan with parchment paper; set aside.
  2. In a small bowl combine the olive oil and breadcrumbs, toss well to coat them evenly in the oil; set aside.
  3. In a medium-sized bowl combine the Greek yogurt, Parmesan, parsley, basil, garlic, lemon zest, salt. paprika, and pepper. Spoon the yogurt mixture on the tops of each fillet and spread it around with the back of the spoon, then press the panko crumb mixture on top of each fillet.
  4. Place fillets on prepared baking dish, crust-side up.
  5. Bake until firm, about 12-15 minutes, depending on the thickness of the fish. Serve with reserved lemon juice.

For full information kindly visit bakerbynature.com.
Categories
soup Vegan

ROASTED GARLIC MISO SOUP WITH GREENS

The new ‘Chicken Noodle Soup’ in terms of healing when you’re sick. Garlic, miso and greens are all super foods to help maintain and restore your body’s immune system. Enjoy this often as preventive medicine!

Yield: Serves 4

INGREDIENTS
  • 2 heads of garlic
  • 2 tablespoons olive oil
  • 6 cups water or vegetable broth 
  • 3 to 4 tablespoons white miso, to taste
  • 4 cups kale, chopped
  • pinch of red pepper flakes, garnish
  • squeeze of lemon, optional
  • sliced green onions, optional
  • himalayan salt to taste

INSTRUCTIONS
  1. Preheat oven to 400 degrees
  2. Roast garlic: Remove most outer layer of skin from bulbs of garlic, leaving the most inner layer so they will stay together. Cut off the tops of the garlic bulbs. Place bulbs cut side up on a piece of tin foil large enough to fold over and close tight at the top when done. Drizzle 1 tablespoon olive oil over each bulb. Close the tin foil by folding up the edges and squeezing them together at the top and fold over, or bring up the sides and fold over while pinching and folding the ends. Bake for 45 – 50 minutes. Let cool for 10 minutes.
  3. Miso soup: In a large pot, squeeze garlic bulbs into the pan and mush it a bit with the back of a wooden spoon. Add liquids, turn heat to medium-low. Add your miso and stir to incorporate the paste. Add in greens and let wilt until deep dark green, about 5 – 10 minutes.
  4. Serve with a slice of lemon, scallions and pinch of red pepper flakes.

For full information kindly visit simple-veganista.com.
Categories
beef bulgogi dinner korean food

Bulgogi – Authentic Korean Beef BBQ Recipe

Bulgogi is the most popular Korean Grilled BBQ Beef dish that is made from marinated thin slices of beef that’s traditionally grilled over an open flame. Flavors of sweet, salty and garlicky soy sauce with a hint of sesame oil has been my go-to family recipe for 27 years!!

Servings: 4

Ingredients
  • 1 lb Thinly sliced sirloin (top sirloin or any tender loin area)
  • Marinade
  • 3 Tbs soy sauce
  • 2 Tbs light brown sugar [white sugar ok]
  • 1 Tbs honey [ 2 t sugar is also ok ]
  • 2 Tbs rice cooking wine or red wine [mirin works too]
  • 1 Tbs sesame oil
  • 2 Tbs minced garlic
  • 1 tsp ground black pepper
  • 2 tsp toasted sesame seeds
  • 1 Tbs chopped green onion
  • 2 Tbs pear, puree [ or 1 Tbs kiwi or 3 Tbs onion puree]

Instructions
  1. Make sauce by mixing all of the marinade ingredients together except for any optional vegetables such as onions or mushrooms.
  2. Mix in the bulgogi beef into the sauce prepared above – in a bowl big enough to hold the beef. Make sure the sauce is well mixed with the beef. You will need to use your hands here and just massage everything together.
  3. Heat up your favorite frying pan on high heat and just pan fry/stir fry the meat until it’s slightly brown on both sides.

For full information kindly visit kimchimari.com.