Avocado Egg Salad

Ingredients

• 6 eggs, hard boiled
• 1-½ ripe avocados, peeled and mashed
• 1-1/2 tablespoon fresh lemon juice (or lime juice)
• ½ teaspoon fine sea salt, or to taste

Instructions

1. Add the eggs to a medium-sized pot and cover with a few inches of water. Cover and place on high heat. Bring water to a full (but gentle) boil and cook for 10 to 12 minutes.
2. Drain the water and immediately run cold water over the eggs. Transfer eggs to an ice bath and allow eggs to chill for 10 minutes. Refrigerate eggs until ready to use.
3. Peel and roughly chop the hard boiled eggs.
4. Add the avocado to a mixing bowl with the lemon juice and sea salt. Mash the avocado, leaving it slightly chunky if desired. Add the chopped hard boiled eggs and stir well to combine. Eat on toasted bread with watercress or greens of choice.

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Recipe From: theroastedroot.net

avocado egg salad, avocado salad, salad 5:55 AM No comments

Skillet Chicken and Spinach Parmesan

Ingredients

• 6-8 small chicken cutlets or breast filets (1.5-2 lbs)
• salt and pepper
• 1 cup panko bread crumbs
• ¼ cup grated parmesan cheese
• 4 Tbls extra virgin olive oil
• 1½ cups Ragú® Old World Style® Traditional Sauce
• 2 cup chopped baby spinach
• 1 cup grated mozzarella

Instructions

1. Season chicken with salt and pepper.
2. Combine panko and parmesan cheese in a small bowl.
3. Coat the chicken with the bread crumb mixture pressing gently to adhere.
4. Heat 2-3 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat.
5. Add the cutlets (do in batches to avoid crowding) and cook 3-4 minutes on each side until golden brown and cooked through. (Wipe skillet before repeating with remaining chicken pieces.)
6. Remove chicken from skillet and pour half of the pasta sauce onto the bottom of the skillet.
7. Gently lay the chicken on top.
8. Top each piece of chicken with a couple tablespoons of sauce, ¼ cup chopped spinach, and two tablespoons of mozzarella. Just spoon and sprinkle till it looks right :)
9. Place in broiler for 2-4 minutes until cheese just begins to turn golden brown.
10. Serve immediately.

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Recipe From: momontimeout.com

chicken, skillet chicken, spinach chicken 5:48 AM No comments

LASAGNA PASTA

INGREDIENTS

• 1 lb bowtie pasta
• 1 tablespoon cooking spray
• 1 lb ground turkey or lean ground beef
• 1 jar spaghetti sauce (or 3 cups homemade)
• 1 teaspoon salt
• ½ teaspoon garlic powder
• 1 heaping teaspoon Italian seasoning
• 1 cup shredded part skim mozzarella cheese
• 1 cup low fat sour cream

INSTRUCTIONS

1. Boil pasta in large pot of salted water until al dente, drain. In large skillet, brown and crumble ground chuck until fully cooked, drain fat and return to pan. Pour cooked pasta on top of meat, then drizzle on olive oil. Pour on jar of sauce, salt, garlic powder and Italian seasonings. Stir. Add cheese and sour cream. Stir over low heat until cheese is melted and all ingredients are combined. Taste and add salt and pepper, if necessary. Serve with parmesan or additional mozzarella, if desired.

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Recipe From : recipe-diaries.com

cheese, lasagna, pasta 5:38 AM No comments

Slow Grilled Mustard Chicken

Ingredients

• 2-3 pounds chicken (thighs, breasts, drumsticks, preferably bone-in)
• 1/2 cup dijon mustard
• 3 tablespoons vinegar
• 4 teaspoons Worcestershire sauce
• 1/4 teaspoon dried thyme
• 2 tablespoons light-flavored molasses

Instructions

1. Pat chicken dry and trim any extra fat.
2. In a large ziplock bag, add mustard, vinegar, Worcestershire sauce, and thyme. Add the chicken, zip, and mix it up.
3. Refrigerate for 4 hours, or up to 24. (Or a half hour if you're in a time pinch, but you didn't hear it from me.) Drain the chicken, but do not discard the marinade.
4. Preheat your grill to high heat. If you are using wood or coals, make sure you leave an area of the grill with fewer coals. After the initial sear you will be cooking the chicken over indirect heat.
5. When it's hot, place the chicken pieces over direct heat. Close the lid and grill for 3-5 minutes, or until the outside is as crisp as you want it.
6. Use tongs to flip the chicken and place over the low-heat part of the grill. I have a gas grill, so I just turn off one of the burners. (The chicken should over the half of the grill that is turned off). Reduce the heat on the other half of the grill to medium-low heat, between 250-275 degrees F.
7. Cover and cook for 30-50 minutes, depending on the thickness of your chicken. Brush with marinade 2-3 times while cooking.
8. The chicken is done when it reaches an internal temperature of 165 degrees F on a meat thermometer, or you can cut it to see if the juices run clear (not pink).
9. If you want, you can quickly sear the other side of the chicken over direct high heat before serving.
10. Meanwhile, add the remaining marinade to a small pot. Add 2 tablespoons molasses. Bring to a boil, then reduce heat to low until ready to serve.
11. Serve the sauce with the grilled chicken. A little bit goes a long way.
12. I like to serve this with grilled corn, grilled peppers, watermelon, oven roasted potatoes, or a big salad.

For More Details About Recipe Click Here

chicken, clow grilled chicken, grilled chicken, mustard chicken 11:14 AM No comments

SRIRACHA BBQ TOFU PIZZA WITH PEPPER JACK ON SPELT CRUST VEGAN RECIPE

Ingredients: 
No Rise Spelt Crust:
1/4 cup + 2 Tbsp warm hot water
1 tsp maple syrup
2 tsp active yeast
3/4 cup spelt flour
1 Tbsp cornstarch or arrow root starch
1/3 tsp salt
2 tsp extra virgin olive oil

Method:
1. Marinate the bbq Tofu: Press the tofu in paper towels well by hand or keep pressed in kitchen towel under  a 10 lb weight for 15 mins. Add the sauces, garlic and pressed tofu in a bowl and let sit until ready to use.

2. Make the Pizza dough: In a bowl, add water, yeast, maple. Mix and let sit for 5 minutes or until frothy. in another bowl, add the dry ingredients. Mix well and add to the yeast mixture. Add oil if using, mix and knead for 2 minutes or until smooth. Roll the dough out on parchment using a little flour if needed into a 12 to 13 inch oval. (roll it out using a rolling pin. spelt dough does not work well with stretching like a regular pizza dough). Let rest near the oven while you preheat it to 450 degrees F.

3. Prep the veggies and get the sauce and other ingredients ready. Spread marinara on the shaped dough. Layer the onions, peppers, other veggies. Sprinkle salt and pepper. Add marinated tofu. Drizzle any leftover sriracha bbq sauce over the tofu. Add enough shredded Pepper Jack.

4. Bake at pre-heated 450 de F for 12 to 14 mins. Take the pizza out. Sprinkle chopped cilantro, slice and serve!

For More Details About Recipe Click Here

bbq pizza, pizza 11:00 AM No comments

blueberry muffin cupcakes

INGREDIENTS

1   cup butter
4   eggs
1 1/3  cups all-purpose flour
1/2  cup cornmeal
2   tablespoons cornstarch
2   teaspoons baking powder
1/4  teaspoon salt
1   cup sugar
2   teaspoons vanilla
1 1/2  cups fresh blueberries
1   recipe Streusel Topping
1   recipe Vanilla Icing (optional)

Vanilla Icing
1   tablespoon butter
1 1/2  cups powdered sugar
1/2  teaspoon vanilla
1 - 2   tablespoons milk

Streusel Topping
1   cup all-purpose flour
1/3  cup packed brown sugar
1/2  teaspoon ground cinnamon
1/8  teaspoon salt
1/4  cup butter

DIRECTIONS

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, cornmeal, cornstarch, baking powder, and salt. Set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed about 5 minutes or until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping sides of bowl frequently. Stir in flour mixture just until combined.
3. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Place blueberries on top of batter. Sprinkle with Streusel Topping.
4. Bake for 15 to 18 minutes or until a toothpick inserted in centers comes out clean (avoid berries when inserting toothpick). Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. If desired, drizzle cupcakes with Vanilla Icing. Makes 24 (2-1/2-inch) cupcakes.

Vanilla Icing
1. Allow butter to stand at room temperature for 30 minutes. In a medium bowl combine butter, powdered sugar, and vanilla. Stir in milk until icing reaches a thick drizzling consistency. Makes about 3/4 cup.

Streusel Topping
1. In a medium bowl combine all-purpose flour, brown sugar, ground cinnamon, and salt. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Makes 1-3/4 cups.

Make Ahead Tip
Place un-iced cupcakes in a single layer in an airtight container; cover. Store at room temperature for up to 2 days. Or label and freeze for up to 1 month. Thaw cupcakes at room temperature before icing.

cupcakes, desserts 8:00 AM No comments

double chocolate cupcakes

INGREDIENTS

1/2  cup refrigerated or frozen egg product, thawed, or 2 eggs
3   tablespoons butter
1 1/3  cups cake flour or 1 1/4 cups all-purpose flour
1/3  cup unsweetened cocoa powder
1 1/2  teaspoons baking powder
1/4  teaspoon salt
1/4  cup 60% to 70% tub-style vegetable oil spread, chilled
3/4  cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar
1   teaspoon vanilla
3/4  cup fat-free milk
1   recipe Chocolate Frosting

Chocolate Frosting

1/4  cup 60% to 70% tub-style vegetable oil spread, chilled
2   tablespoons unsweetened cocoa powder
1/2  teaspoon vanilla
1 1/4  cups powdered sugar** 
Fat-free milk

DIRECTIONS

1. Allow eggs and butter to stand at room temperature for 30 minutes. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, cocoa powder, baking powder, and salt; set aside.
2. Preheat oven to 375 degrees F. In a large bowl, beat vegetable oil spread and butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 2 tablespoons at time, beating on medium speed until well mixed, scraping side of bowl constantly. Beat on medium speed for 2 minutes more. Gradually add eggs, beating well. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Fill muffin cups 2/3 full with batter.
3. Bake 13 to 15 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack. Frost with Chocolate Frosting. Makes 18 cupcakes.

Chocolate Frosting
1. In a medium bowl, beat vegetable oil spread, cocoa powder and vanilla with an electric mixer on medium speed for 30 seconds. Gradually beat in powdered sugar** until very smooth. Add enough fat-free milk to reach desired spreading consistency (about 1 tablespoon total). Makes 2/3 cup.

Tip
*SUGAR SUBSTITUTES: Choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3/4 cup sugar.
PER SERVING WITH SUGAR SUBSTITUTE: Same as above, except 157 cal., 22 g carb. Exchanges: .5 other carb. Carb choices: 1.5

cupcakes, desserts 7:57 AM No comments

island pineapple cupcakes

INGREDIENTS

6   egg whites
3   egg yolks
1 2/3  cups cake flour
3/4  cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar
2   teaspoons baking powder
1/4  teaspoon salt
1/2  cup unsweetened pineapple juice
1/4  cup canola oil
1/4  teaspoon cream of tartar 
Pineapple Fluffy Frosting (see recipe)
2   tablespoons shredded coconut, toasted

Pineapple Fluffy Frosting

2   cups thawed frozen light whipped dessert topping
1/2  cup well-drained crushed pineapple

DIRECTIONS

1. Allow egg whites and yolks to stand at room temperature for 30 minutes. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside.
2. Preheat oven to 325 degrees F. Meanwhile, in a large bowl, combine cake flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture.
3. Add egg yolks, pineapple juice, and oil to flour mixture. Beat with an electric mixer on low speed until combined. Beat on high speed about 5 minutes more or until batter is satin smooth. Thoroughly wash and dry the beaters. In a very large bowl, combine egg whites and cream of tartar; beat with an electric mixer on medium speed until stiff peaks form (tips stand straight). Pour batter in a thin stream over beaten egg whites, folding gently as you pour. Fill muffin cups 2/3 full with batter.
4. Bake 15 to 18 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack. Spread cupcakes with Pineapple Fluffy Frosting. Sprinkle with coconut.

Pineapple Fluffy Frosting
1. In a medium bowl fold together dessert topping and pineapple.

Tip
*Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to 3/4 cup sugar. 
PER SERVING WITH SUBSTITUTE: same as above, except 101 cal., 13 g carbo.

cupcakes, desserts 7:54 AM No comments

lemon cupcakes

INGREDIENTS

2   cups all-purpose flour
2 1/2  teaspoons baking powder
1/4  teaspoon salt
2/3  cup shortening
1   cup sugar
3   eggs
2/3  cup milk
1   tablespoon finely shredded lemon peel
2/3  cup sugar
1/3  cup lemon juice 
Lemon peel curls (optional) 
Fresh lemon balm leaves (optional)

DIRECTIONS

1. Grease and lightly flour twenty to twenty-four 2-1/2-inch muffin cups. Combine flour, baking powder, and salt; set aside.
2. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar and beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk, beating on low to medium speed after each addition just until combined. Stir in the 1 tablespoon lemon peel. Spoon batter into prepared muffin cups. (Fill any empty, greased muffin cups with water to avoid damaging pan.)
3. Bake in a 350 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove from pans. Place cupcakes upside-down on wire racks set over waxed paper.
4. In a small mixing bowl stir together the 2/3 cup sugar and lemon juice. Brush sugar mixture over warm cupcakes until all is absorbed. Cool completely. Cover and store in the refrigerator for up to 5 days or in an airtight container in the freezer for up to 2 months. Before serving, garnish with lemon peel curls and lemon balm leaves, if desired. Makes 20 to 24 cupcakes.

Tip
To Present This Gift... Place a serving plate on the watercolor paper and trace around it. Cut out the shape 1 inch smaller than the drawn line. Mix food coloring with water to desired color. Paint a design on the paper as desired. Let dry. Center the paper on the plate and arrange the cupcakes on top.

Tip
Also try this... Use colored cellophane, found at paper goods stores, to cut and use as a plate liner.

Note
To present this gift you will need: Clear glass serving plate
Watercolor paper
Pencil
Scissors
Food Coloring
Clean paintbrushes

cupcakes, desserts 7:50 AM No comments

tie-dye fruity cupcakes

INGREDIENTS

1   package 2-layer size white cake mix

1/4  cup dry JELL-O Lemon Flavor Gelatin (1/2 of 3-ounce package)

1/4  cup JELL-O Lime Flavor Gelatin (1/2 of 3-ounce package)

1/4  cup JELL-O Strawberry Flavor Gelatin (1/2 of 3-ounce package)

1  16  ounce can ready-to-spread vanilla frosting

DIRECTIONS

1. Prepare cake batter as directed on package; divide evenly into 3 bowls.

2. Stir different flavor dry gelatin mix into batter in each bowl. Alternately spoon batters into 24 paper-lined muffin cups, adding about 2 tablespoons of each batter to each cup. Bake as directed on package for cupcakes. Cool completely.

3. Spread with frosting.

cupcakes, desserts 7:44 AM No comments