Easy Tortilla Breakfast Casserole

Prep: 20 mins

Cook: 40 mins

Level: Easy

Serves: Updated

6

Description

It doesn’t matter what day it is, anything that feels like brunch is a good idea.

Ingredients

• 2 whole Italian Sausage, Breakfast Sausage, Or Mexican Chorizo Links, Casings Removed
• 5 whole Eggs
• 1 cup Half-and-half
• Mexican-style Hot Sauce, To Taste
• 4 whole Burrito-sized Flour Tortillas
• 2 cups Shredded Cheddar Cheese Or Mexican Cheese Blend
• Fresh Avocado, Cilantro, Or Fruit, Optional, For Serving

• 2 whole Italian Sausage, Breakfast Sausage, Or Mexican Chorizo Links, Casings Removed
• 5 whole Eggs
• 1 cup Half-and-half
• Mexican-style Hot Sauce, To Taste
• 4 whole Burrito-sized Flour Tortillas
• 2 cups Shredded Cheddar Cheese Or Mexican Cheese Blend
• Fresh Avocado, Cilantro, Or Fruit, Optional, For Serving

Preparation

In an oven-proof skillet about the same size as the tortillas, cook and crumble the sausage over medium-high heat until browned. Remove the sausage from the skillet and set aside.

In a bowl, combine the eggs, half-and-half, and as much hot sauce as you’d like to form a custard.

Assemble the casserole: In the skillet you used to cook the sausage, layer a tortilla, 1/3 of the sausage, a small handful of cheese, and a bit of the custard mixture. Repeat with the remaining ingredients, using all the sausage but saving some custard and some cheese for the very top of the casserole. After the 4th tortilla has been placed over the sausage, pour the rest of the custard over the casserole and top with the remaining cheese.

Cover the casserole tightly with foil and place in the fridge overnight if not baking immediately.

When ready to bake, preheat the oven to 400 F and bake the casserole for 30 minutes covered, then remove the foil and bake for 10-15 minutes more until the casserole is set. Let the casserole rest out of the oven for 10 minutes, then cut into wedges and serve. Enjoy!

Note: If you don’t have an oven-proof skillet, just cook the sausage separately and layer the casserole in a round baking dish.

post from sitemap

Peanut Butter & Banana Frozen Yogurt Shake

Prep: 5 mins

Cook: -

Level: Easy

Serves: Updated

2

Description

Just 3 ingredients!

Ingredients

• ½ cups Creamy Natural Peanut Butter
• 1 whole Ripe Banana
• 14 ounces, fluid Vanilla Frozen Greek Yogurt
• 2 Tablespoons Fat Free Or Low Fat Milk (optional)
• Whipped Cream And Ground Cinnamon, For Garnish (optional)

• ½ cups Creamy Natural Peanut Butter
• 1 whole Ripe Banana
• 14 ounces, fluid Vanilla Frozen Greek Yogurt
• 2 Tablespoons Fat Free Or Low Fat Milk (optional)
• Whipped Cream And Ground Cinnamon, For Garnish (optional)

Preparation

Combine peanut butter, banana and frozen yogurt in a blender. Blend until pureed.

Add milk and blend if shake is too thick. Place in glasses and garnish with whipped cream and cinnamon, if desired.

post from sitemap

Peach Salsa

Prep: 15 mins

Cook: -

Level: Easy

Serves: Updated

6

Description

The first peach salsa I ever had changed my life, and this is pretty darn close to the real thing. (Pssst. Use real peaches if you prefer! But this is the way I like it, baby.)

Ingredients

• 2 cans (28 Ounce) Peaches In Syrup, Drained, Juice Reserved
• 1 whole Medium Red Onion, Diced Very Fine
• 1 whole Red Bell Pepper, Seeded And Diced Very Fine
• 1 whole Jalapeno, Seeded And Minced (include Some Seeds For Spice)
• ½ bunches Cilantro, Chopped
• ¼ teaspoons Chili Powder (more To Taste)
• Dash Of Salt

• 2 cans (28 Ounce) Peaches In Syrup, Drained, Juice Reserved
• 1 whole Medium Red Onion, Diced Very Fine
• 1 whole Red Bell Pepper, Seeded And Diced Very Fine
• 1 whole Jalapeno, Seeded And Minced (include Some Seeds For Spice)
• ½ bunches Cilantro, Chopped
• ¼ teaspoons Chili Powder (more To Taste)
• Dash Of Salt

Preparation

Chop the peaches into small pieces and throw them into a bowl with all the other ingredients. Stir and add a splash of the reserved juice. Taste and add a little more salt and chili powder if you prefer.

Cover with plastic wrap and refrigerate for at least 1 hour before serving. Serve with tortilla chips!

post from sitemap

Chicken Parmesan Zucchini Boats

Prep: 20 mins

Cook: 40 mins

Level: Easy

Serves: Updated

8

Description

Tender chicken and seasoned marinara are stuffed into a zucchini boat, sprinkled with panko and Parmesan and baked to perfection. So much flavor all packed into perfect 100 calorie servings.

Ingredients

• 2 cups Canned Crushed Tomatoes Or Your Favorite Jarred Marinara Sauce
• 1-½ teaspoon Coarsely Ground Garlic Salt
• 2 teaspoons Garlic Powder
• ½ teaspoons Dried Ground Basil
• ½ teaspoons Dried Ground Oregano
• ¼ teaspoons Black Pepper
• 2 pinches Dried Crushed Rosemary
• 1-½ cup Chopped Cooked Chicken Breast (chopped Small)
• 4 whole Medium Zucchinis
• ½ cups Whole Wheat Panko Bread Crumbs
• ¼ cups Shredded Parmesan

• 2 cups Canned Crushed Tomatoes Or Your Favorite Jarred Marinara Sauce
• 1-½ teaspoon Coarsely Ground Garlic Salt
• 2 teaspoons Garlic Powder
• ½ teaspoons Dried Ground Basil
• ½ teaspoons Dried Ground Oregano
• ¼ teaspoons Black Pepper
• 2 pinches Dried Crushed Rosemary
• 1-½ cup Chopped Cooked Chicken Breast (chopped Small)
• 4 whole Medium Zucchinis
• ½ cups Whole Wheat Panko Bread Crumbs
• ¼ cups Shredded Parmesan

Preparation

1. Preheat oven to 350 F.
2. In a small saucepan, combine crushed tomatoes and spices and bring to a slow simmer.
3. Add chopped (cooked) chicken.
4. As the sauce simmers on low you can prepare the zucchini. Chop the ends off of each zucchini and then slice in half lengthwise.
5. Using a spoon (I used a grapefruit spoon with a serrated edge) scoop out the seeds and core leaving just the hollowed out shell.
6. Stir the zucchini seeds and core into the chicken marinara sauce.
7. Place zucchini shells or boats as I like to call them, in a greased baking dish.
8. Fill each zucchini boat with the chicken marinara sauce. The amount will vary depending on the size of the zucchini but mine required 3-4 tablespoons each.
9. In a small bowl, combine breadcrumbs and Parmesan.
10. Divide evenly among zucchini boats. Cover dish with foil.
11. Bake covered for 35 minutes and then bake another 5 minutes uncovered or until zucchini is soft. When I made this in a dark baking dish, my boats were ready closer to the 30 minute mark while the ones in the white ceramic dish needed until the 40 minute mark. Just something to consider when choosing your dish.

I served this on its own but I think it pairs well with a salad or my Tortellini Vegetable Soup (see related blog link or my TastyKitchen recipe box for that recipe).

post from sitemap

Chocolate and Coconut Bliss Balls

Prep: 10 mins

Cook: -

Level: Easy

Serves: Updated

15

Description

With a chewy and dense texture and a not-overwhelmingly sweet taste balanced with a hint of chocolate flavor, these Chocolate and Coconut Bliss balls are perfect to boost your energy.

Ingredients

• FOR THE COCONUT BALLS:
• 1-¼ cup Unsweetened Coconut Flake (unsulphured Preferred)
• ¾ cups Raw Almonds
• 2 Tablespoons Coconut Oil, Soft But Not Liquid
• 5  Pitted Dates
• 1-⅞ ounces, weight Sunwarrior Classic Plus Chocolate Flavored Protein Powder
• FOR THE OPTIONAL FROSTING:
• 1 Tablespoon Coconut Cream
• ¼ teaspoons Coconut Oil, Liquid
• 1 pinch Pure Stevia Extract Powder Or To Taste (I Use Now Brand)

• FOR THE COCONUT BALLS:
• 1-¼ cup Unsweetened Coconut Flake (unsulphured Preferred)
• ¾ cups Raw Almonds
• 2 Tablespoons Coconut Oil, Soft But Not Liquid
• 5  Pitted Dates
• 1-⅞ ounces, weight Sunwarrior Classic Plus Chocolate Flavored Protein Powder
• FOR THE OPTIONAL FROSTING:
• 1 Tablespoon Coconut Cream
• ¼ teaspoons Coconut Oil, Liquid
• 1 pinch Pure Stevia Extract Powder Or To Taste (I Use Now Brand)

Preparation

Combine and blend all of the coconut ball ingredients in a food processor. Pulse for a few times and use a spatula to scrape the batter on the side wall of the processor to help blending if necessary. Blend until well combined, approximately 3 minutes. The texture of the batter is somewhat sandy. Transfer the batter into a small bowl.

Take an appropriate amount of batter and press and shape to form a roughly 1-1/4” ball. Repeat until you’ve used all the batter. Place the bliss balls into a parchment paper lined dish and keep a 1” space between each ball. Cover the baking dish with a lid or plastic wrap and refrigerate 1 hour or until firm.

Meanwhile, combine all the frosting ingredients and refrigerate for 10 minutes until soft but not runny.

Put the frosting into a pastry bag or sandwich bag (see notes). Squeeze onto the bliss balls.

Notes:
1. Do not replace almonds with coconut flour, otherwise the balls will be very dry.
2. If you don’t have a pastry bag, fill the frosting into a sandwich bag. It will form a cone shape, like a filled pastry bag. Try not to warm up the bag of frosting with your hands. Cut a small tip off a bottom corner of the bag and then use as a pastry bag.

post from sitemap

White Bean Dip

Prep: 15 mins

Cook: -

Level: Easy

Serves: Updated

6

Description

This easy white bean dip is vegan and versatile. Add the right blend of fresh herbs or spices to suit your tastes. Goes well on almost anything.

Ingredients

• 15 ounces, weight Canned Cannellini Beans, Drained And Rinsed
• ¼ cups Fresh Parsley Leaves
• ½ whole Lemon (the Juice)
• 3 cloves Garlic
• ½ teaspoons Salt
• ¼ teaspoons Pepper
• ⅓ cups Olive Oil

• 15 ounces, weight Canned Cannellini Beans, Drained And Rinsed
• ¼ cups Fresh Parsley Leaves
• ½ whole Lemon (the Juice)
• 3 cloves Garlic
• ½ teaspoons Salt
• ¼ teaspoons Pepper
• ⅓ cups Olive Oil

Preparation

Place beans through pepper into a food processor and process until roughly chopped. With the machine running, add olive oil and process until creamy.

Adapted from Giada De Laurentiis’ White Bean Dip which we saw on her Everyday Italian show on the Food Network.

post from sitemap

Avocado Pico de Gallo

Prep: 15 mins

Cook: -

Level: Easy

Serves: Updated

4

Description

Like guacamole but better. A guac salsa that isn’t smashed together. This Avocado Pico de Gallo is folded together giving great texture, flavor and spice to any dish. Also great as a dip!

Ingredients

• 2 whole Ripe Large Haas Avocados (Double This Amount If Medium Size)
• 1 clove Garlic
• 1 whole Jalapeno
• 1 whole Medium Hot House Tomato
• 2 Tablespoons Minced Red Onion
• 2 Tablespoons Chopped Cilantro
• 2 teaspoons Salt
• 1 Tablespoon Pepper
• 1 whole Lime (optional)

• 2 whole Ripe Large Haas Avocados (Double This Amount If Medium Size)
• 1 clove Garlic
• 1 whole Jalapeno
• 1 whole Medium Hot House Tomato
• 2 Tablespoons Minced Red Onion
• 2 Tablespoons Chopped Cilantro
• 2 teaspoons Salt
• 1 Tablespoon Pepper
• 1 whole Lime (optional)

Preparation

Cut the avocados in half down the middle and remove the pit, then vertically slice the flesh with a butter knife. Then, use the butter knife and slice horizontally making cubes that you can scoop out with a spoon.

Chop up the garlic and jalapeno. Cut your tomato into cubes as well.

Scoop all the avocado cubes into a mixing bowl (or plastic storage container). You may need to chop it up with your spoon a little to give you symmetric-ish cubes. Then dump in the tomato, onion, jalapeno and garlic. Fold ingredients into the avocado.

Add the cilantro and salt and pepper. Squeeze in the lime juice and fold everything into the avocado mixture. Make sure not to over-do it so you don’t turn it into a guacamole consistency. You want to leave it chunky.

Let this stand for about 30-60 minutes to let the flavors come together. Serve with your favorite dish, or with some chips and enjoy!

post from sitemap

Strawberry Salad!

Prep: 10 mins

Cook: 5 mins

Level: Easy

Serves: Updated

4

Description

This simple strawberry salad is easy to prepare but big on flavor!

Ingredients

• 4 cups Mixed Greens Or Amount As Desired For Serving
• 1 can (15 Oz. Size) Chickpeas (or Garbanzo Beans), Drained And Rinsed
• 1 pint Fresh Strawberries (rinsed, Hulled, Sliced)
• 1 whole Cucumber, Peeled And Chopped
• 1 whole Avocado, Peeled, Pitted, Sliced
• ¼ cups Toasted Sliced Almonds
• ¼ cups Toasted Sunflower And/or Pumpkin Seeds

• 4 cups Mixed Greens Or Amount As Desired For Serving
• 1 can (15 Oz. Size) Chickpeas (or Garbanzo Beans), Drained And Rinsed
• 1 pint Fresh Strawberries (rinsed, Hulled, Sliced)
• 1 whole Cucumber, Peeled And Chopped
• 1 whole Avocado, Peeled, Pitted, Sliced
• ¼ cups Toasted Sliced Almonds
• ¼ cups Toasted Sunflower And/or Pumpkin Seeds

Preparation

1. Place mixed greens in a large bowl.
2. Pour chickpeas on top of the mixed greens.
3. Garnish with strawberries, cucumber and avocado and top with almonds and seeds.
4. That’s it! Enjoy!

post from sitemap

Creamy Asparagus and Watercress Spring Pea Soup

Prep: 15 mins

Cook: 50 mins

Level: Easy

Serves: Updated

8

Description

A vegan soup recipe to celebrate spring!

Ingredients

• FOR THE CASHEW CREAM:
• 3 cups Raw Cashews
• FOR THE SOUP:
• 3 Tablespoons Olive Oil
• 1 bunch Of Asparagus, Tough Ends Trimmed Off, Cut Into 1-inch Pieces
• 1  Large Yellow Onion, Chopped
• 3 stalks Celery, Chopped
• 2 cloves Garlic, Finely Minced
• 8 cups Vegetable Broth
• 1  Bay Leaf
• 2 cups Fresh Or Frozen Green Peas
• 2 cups Fresh Watercress
• ½ cups Cashew Cream (see Recipe Below Soup Recipe)
• Salt And Black Pepper
• Chopped Fresh Parsley Or Micro Greens (for Garnish)

• FOR THE CASHEW CREAM:
• 3 cups Raw Cashews
• FOR THE SOUP:
• 3 Tablespoons Olive Oil
• 1 bunch Of Asparagus, Tough Ends Trimmed Off, Cut Into 1-inch Pieces
• 1  Large Yellow Onion, Chopped
• 3 stalks Celery, Chopped
• 2 cloves Garlic, Finely Minced
• 8 cups Vegetable Broth
• 1  Bay Leaf
• 2 cups Fresh Or Frozen Green Peas
• 2 cups Fresh Watercress
• ½ cups Cashew Cream (see Recipe Below Soup Recipe)
• Salt And Black Pepper
• Chopped Fresh Parsley Or Micro Greens (for Garnish)

Preparation

Note: You will need about 24 hours in advance to prepare this recipe as the cashews have to soak overnight. Please consider this before you begin the recipe.

For the cashew cream
Place the cashews in a bowl and submerge in water. Cover and let them soak overnight.

Once the cashews have soaked, drain them and transfer them to a high-powered blender. Cover the cashews with just enough water to submerge. Blend on high for 2-3 minutes or until completely smooth.

Strain the cashew cream through a mesh strainer to get rid of any chunky bits if necessary. The cashew cream with store in the refrigerator for about 1 week.

For the soup:
In a large Dutch oven or stock pot, heat the olive oil over medium heat. Add the chopped asparagus, onion and celery. Cook until tender, about 12-14 minutes. Stir in the garlic and cook for an additional minute. Add the vegetable broth and bay leaf. Bring to a boil and the reduce the heat to a simmer.

Simmer for 40-45 minutes. Remove the bay leaf and stir in the peas. Cook for and additional 5 minutes to warm up the peas.

In batches, transfer the soup to a high-powered blender and add the watercress. Blend on high for about a minute each batch and then return to the stock pot. Stir in the cashew cream (see below). Season with salt and black pepper and cook for an additional 20 minutes.

Garnish with additional cashew cream and fresh parsley or micro greens. Serve and enjoy!

Note: This soup can also be served chilled. Follow all of the instructions up to the garnishing step. Place it in an airtight container and refrigerate for a day before serving.

post from sitemap

Mini Hi-Hat Cupcakes

Prep: 1 hr 30 mins

Cook: 20 mins

Level: Easy

Serves: Updated

12

Description

Vanilla cakes topped with marshmallow frosting then dipped in dark chocolate coating.

Ingredients

• FOR THE CUPCAKES:
• 1-¼ cup All-purpose Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• ½ teaspoons Salt
• 2 whole Large Eggs, Room Temperature
• 1 cup Sugar
• ½ cups Canola Oil
• 1 teaspoon Vanilla Extract
• ½ cups Buttermilk, Room Temperature
• FOR THE MARSHMALLOW FROSTING:
• 1-¼ cup Sugar
• 3 whole Egg Whites
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Water
• FOR THE CHOCOLATE COATING:
• 1 cup Dark Chocolate Chips
• 1 Tablespoon Canola Oil
• Candy Sprinkles, For Topping (optional)

• FOR THE CUPCAKES:
• 1-¼ cup All-purpose Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• ½ teaspoons Salt
• 2 whole Large Eggs, Room Temperature
• 1 cup Sugar
• ½ cups Canola Oil
• 1 teaspoon Vanilla Extract
• ½ cups Buttermilk, Room Temperature
• FOR THE MARSHMALLOW FROSTING:
• 1-¼ cup Sugar
• 3 whole Egg Whites
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Water
• FOR THE CHOCOLATE COATING:
• 1 cup Dark Chocolate Chips
• 1 Tablespoon Canola Oil
• Candy Sprinkles, For Topping (optional)

Preparation

For the cupcakes:
Preheat oven to 350 F. Grease a 12-count muffin tin or line with muffin liners.

In a large bowl, sift flour, baking powder, baking soda and salt. Mix well.

In the bowl of an electric mixer fitted with the paddle attachment, mix eggs and sugar until well combined. Gradually add oil and vanilla, mix until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the buttermilk, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 8 to 10 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.

For the frosting:
In a large heatproof bowl, combine sugar and egg whites. Using a handheld electric mixer, beat on high speed until foamy for 1 minute. Set bowl over a pan of barely simmering water (make sure the bottom of the bowl doesn’t touch the water). Beat on high speed until frosting forms stiff peaks, about 10 minutes.

Remove from heat, stir in vanilla and water, and beat for another 2 minutes until frosting thickens.

Transfer frosting to a large pastry bag fitted with a wide plain pastry tip and pipe frost the cupcakes.

Place frosted cupcakes in freezer for at least an hour.

For the chocolate coating:
Combine chocolate and oil in a medium heat-proof bowl. Set bowl over a medium saucepan of barely simmering water (make sure the bottom of the bowl doesn’t touch the water) and stir until melted and smooth. Transfer to a small bowl, and let it cool slightly.

Take the cupcakes out of the freezer. Grab each cupcake from its bottom, dip the top of the cupcake in the chocolate to coat the frosting and let excess chocolate drip off. Place on a serving plate and decorate with sprinkles.

Let cupcakes stand at room temperature for 5 minutes to harden the chocolate coating.

post from sitemap

Hot Milk Cake with Macerated Strawberries

Prep: 15 mins

Cook: 35 mins

Level: Easy

Serves: Updated

12

Description

I don’t know why this awesome cake has fallen off the grid, but it’s my goal to put it back. So simple and satisfying. I like to serve it with macerated strawberries and a dollop of freshly whipped cream. I promise you will not be disappointed with this one.

Ingredients

• FOR THE MACERATED STRAWBERRIES:
• 3 cups Sliced Strawberries, Or As Desired
• Granulated Sugar, To Taste
• FOR THE MILK CAKE:
• 2-¼ cups All-purpose Flour
• 2-¼ teaspoons Baking Powder
• ¼ teaspoons Fine Salt
• 1-¼ cup Whole Milk
• 10 Tablespoons Unsalted Butter
• 4 whole Large Eggs, Room Temperature
• 2 cups Granulated Sugar
• 1 Tablespoon Pure Vanilla Extract
• Whipped Cream, To Serve

• FOR THE MACERATED STRAWBERRIES:
• 3 cups Sliced Strawberries, Or As Desired
• Granulated Sugar, To Taste
• FOR THE MILK CAKE:
• 2-¼ cups All-purpose Flour
• 2-¼ teaspoons Baking Powder
• ¼ teaspoons Fine Salt
• 1-¼ cup Whole Milk
• 10 Tablespoons Unsalted Butter
• 4 whole Large Eggs, Room Temperature
• 2 cups Granulated Sugar
• 1 Tablespoon Pure Vanilla Extract
• Whipped Cream, To Serve

Preparation

Preheat oven to 350ºF. Spray a 9×13-inch cake pan with Baker’s Joy; set aside.

To macerate strawberries, toss sliced strawberries with granulated sugar to taste. Stir well and refrigerate for at least 30 minutes until they darken and turn nice and juicy.

In a small bowl, whisk together flour, baking powder, and salt; set aside. In a small saucepan, heat milk and butter just until butter is melted; set aside.

In the bowl of a stand mixer fitted with whisk attachment, beat eggs on high speed for a full 5 minutes until very light yellow in color. Add sugar and vanilla; mix until combined. Add flour mixture; mix until combined. Slowly add the milk mixture; mix until combined and smooth.

Pour batter into prepared cake pan. Bake for 30–35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack before cutting. Serve with macerated strawberries and whipped cream.

post from sitemap

Chocolate Chip Mocha Mousse

Prep: 10 mins

Cook: -

Level: Easy

Serves: Updated

4

Description

Amazing and decadent vegan Chocolate Chip Mocha Mousse without the dairy and cream! So rich and creamy, and so ridiculously easy with just 6 ingredients!

Ingredients

• 1 pound Silken Tofu
• ½ cups Unsweetened Cocoa Powder
• ½ teaspoons Vanilla
• 2 Tablespoons Maple Syrup
• 3 teaspoons Instant Coffee

• 1 pound Silken Tofu
• ½ cups Unsweetened Cocoa Powder
• ½ teaspoons Vanilla
• 2 Tablespoons Maple Syrup
• 3 teaspoons Instant Coffee

Preparation

In a food processor, add silken tofu, unsweetened cocoa, vanilla, maple syrup and instant coffee.

In a double boiler, melt 1 cup chocolate chips and add melted chocolate to food processor. Blend until smooth.

Transfer to airtight container and refrigerate for at least 2 hours. Serve in dessert cups and sprinkle remaining chocolate chips on top.

post from sitemap

Chicken Nuggets

Prep: 10 mins

Cook: 10 mins

Level: Easy

Serves: Updated

4

Description

The best doggone chicken nuggets this side of the Mississippi. They disappear instantly!

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts, Cut Into Small Pieces
• 1 cup All-purpose Flour
• 1 Tablespoon Seasoned Salt (such As Lawry's)
• Salt And Black Pepper To Taste
• 2 whole Eggs
• 2 Tablespoons Water
• 2 cups Seasoned Breadcrumbs
• Vegetable Oil, For Frying
• Ketchup And Mustard, For Serving

• 2 whole Boneless, Skinless Chicken Breasts, Cut Into Small Pieces
• 1 cup All-purpose Flour
• 1 Tablespoon Seasoned Salt (such As Lawry's)
• Salt And Black Pepper To Taste
• 2 whole Eggs
• 2 Tablespoons Water
• 2 cups Seasoned Breadcrumbs
• Vegetable Oil, For Frying
• Ketchup And Mustard, For Serving

Preparation

First, make the breading assembly line: In one bowl, stir together the flour, seasoned salt, salt and pepper. In a separate bowl, beat the eggs and water. In a third bowl, add the breadcrumbs. Bread a few pieces of chicken at a time by dredging them with flour, then quickly dunking them in the egg mixture, then rolling them in the breadcrumbs until they’re coated. Shake off the excess and place them on a plate or pan as you bread the rest.

In a large nonstick skillet over medium heat (place the skillet on the backburner!), heat 1 1/2 to 2 inches of vegetable oil over medium-low to medium heat. (You want it to be hot enough to sizzle gently when you add the chicken, but not so hot that it browns too quickly.)

Carefully drop in 8 to 10 pieces of chicken and use metal tongs to spread them out to give them room. Let them fry on the first side for a minute or so, then carefully turn them over to brown on the other side. The chicken should cook until the breadcrumbs are deep golden brown, about 2 to 3 minutes total; if the chicken pieces are small, this should be enough time for the chicken to cook through.

Remove the chicken to a paper towel lined plate and repeat with the rest of the chicken until it’s all fried. Serve warm with ketchup and/or mustard!

post from sitemap

Vegan Chocolate Chips

Prep: 40 mins

Cook: -

Level: Intermediate

Serves: Updated

2

Description

These perfectly sweetened, healthy vegan chocolate chips are made of cocoa powder and coconut oil with natural sweeteners. They have low glycemic index and are just as attractive as the store bought ones.

Ingredients

• ½ cups Coconut Oil, Soft But Not Liquid
• ½ cups Unsweetened Cocoa Powder
• ½ teaspoons Pure Stevia Extract Powder (Now Brand Preferred)
• ½ teaspoons Agave Nectar
• ⅛ teaspoons Sea Salt
• 1 teaspoon Vanilla Extract

• ½ cups Coconut Oil, Soft But Not Liquid
• ½ cups Unsweetened Cocoa Powder
• ½ teaspoons Pure Stevia Extract Powder (Now Brand Preferred)
• ½ teaspoons Agave Nectar
• ⅛ teaspoons Sea Salt
• 1 teaspoon Vanilla Extract

Preparation

Chill two baking sheets in the refrigerator.

Place coconut oil in a large bowl and rapidly whisk in one direction by hand for about 1 minute. Add the rest of the ingredients and whisk until smooth. Chill the batter for 2-4 minutes until it is starting to get thick but is not yet solid.

Transfer the chocolate batter into a gallon-sized freezer bag. Push the batter down to the bottom while holding onto the top of the freezer bag. It will form a cone shape like a filled pastry bag. Try not to warm up the bag of chocolate batter with your hands. Wear cloth gloves if necessary. Cut a small tip off a bottom corner of the bag.

Gently squeeze the plastic bag and place a dot of chocolate onto the chilled baking sheet. Then quickly lift the bag to form the pointy part of the chip. Repeat with all of the chocolate batter. I filled two baking sheets with this amount of batter.

Chill the formed chocolate chips until they are hard. Transfer them into a container and store in the refrigerator.

post from sitemap

Bangkok Burger

Prep: 10 mins

Cook: 10 mins

Level: Easy

Serves: Updated

4

Description

This Asian-inspired burger has it all when it comes to flavour: sweet, spicy, and salty! With a garlic ginger patty, a spicy Sriracha-based slaw, and a bun smothered in creamy peanut butter, this will impress anyone with a developed and adventurous palate!

Ingredients

• FOR THE PATTIES:
• 1-½ pound Ground Turkey Or Lean Ground Beef (or Half And Half)
• 2 teaspoons Grated Ginger
• 2 Tablespoons Hoisin Sauce
• 2 Tablespoons Kikkoman Low Sodium Soy Sauce
• 2 cloves Garlic, Minced
• 1  Egg
• ½ cups Bread Crumbs
• FOR THE SLAW:
• 1 cup Julienne-style Cucumbers
• 1 cup Julienne-style Carrots
• 1 teaspoon Sweet Chili Sauce
• 1 teaspoon Sesame Oil
• 1 teaspoon Rice Vinegar
• 1 teaspoon Kikkoman Low Sodium Soy Sauce
• 1 Tablespoon Sriracha Sauce (adjust To Preferred Heat)
• TO ASSEMBLE THE BURGERS:
• 4  Hamburger Buns
• Sliced Scallions
• Pea Shoots (optional)
• 2 Tablespoons Smooth Peanut Butter (adjust Amount To Preference)

• FOR THE PATTIES:
• 1-½ pound Ground Turkey Or Lean Ground Beef (or Half And Half)
• 2 teaspoons Grated Ginger
• 2 Tablespoons Hoisin Sauce
• 2 Tablespoons Kikkoman Low Sodium Soy Sauce
• 2 cloves Garlic, Minced
• 1  Egg
• ½ cups Bread Crumbs
• FOR THE SLAW:
• 1 cup Julienne-style Cucumbers
• 1 cup Julienne-style Carrots
• 1 teaspoon Sweet Chili Sauce
• 1 teaspoon Sesame Oil
• 1 teaspoon Rice Vinegar
• 1 teaspoon Kikkoman Low Sodium Soy Sauce
• 1 Tablespoon Sriracha Sauce (adjust To Preferred Heat)
• TO ASSEMBLE THE BURGERS:
• 4  Hamburger Buns
• Sliced Scallions
• Pea Shoots (optional)
• 2 Tablespoons Smooth Peanut Butter (adjust Amount To Preference)

Preparation

For the patties:
In a large bowl, combine ingredients with your clean, bare hands. Divide meat into equal-sized patties. Set aside.

For the slaw:
In a medium-sized bowl, toss julienne-style cucumber and carrots. Drizzle chili sauce, sesame oil, rice vinegar, soy sauce, and Sriracha over the vegetables and toss to coat. Set aside.

Heat grill on medium-high heat. Place patties on grill and grill on one side for approximately 5 minutes if turkey is present, or 3 minutes if beef. Flip and continue to cook about 5 minutes if turkey, and 4 minutes if beef.

Serve on bun, topped with slaw, sliced scallions, pea shoots (optional) and dress top bun with creamy peanut butter.

post from sitemap

Salted Chocolate Fudge Peanut Butter Cookies

Prep: 4 hrs

Cook: 10 mins

Level: Easy

Serves: Updated

24

Description

Chewy and fudgy double chocolate peanut butter cookies sprinkled with sea salt.

Ingredients

• ½ cups Unsalted Butter, Softened
• ¼ cups Smooth Peanut Butter
• ¾ cups Granulated Sugar
• 1  Large Egg
• 1 teaspoon Pure Vanilla Extract
• ¼ cups Semi-Sweet Chocolate Chips
• 1 cup All-purpose Flour
• ¼ cups Cocoa Powder
• ¾ teaspoons Baking Soda
• ¼ teaspoons Fine Sea Salt
• ¾ cups Milk Chocolate Chips
• Flaked Sea Salt, For Sprinkling

• ½ cups Unsalted Butter, Softened
• ¼ cups Smooth Peanut Butter
• ¾ cups Granulated Sugar
• 1  Large Egg
• 1 teaspoon Pure Vanilla Extract
• ¼ cups Semi-Sweet Chocolate Chips
• 1 cup All-purpose Flour
• ¼ cups Cocoa Powder
• ¾ teaspoons Baking Soda
• ¼ teaspoons Fine Sea Salt
• ¾ cups Milk Chocolate Chips
• Flaked Sea Salt, For Sprinkling

Preparation

In a large bowl, beat the butter, peanut butter and sugar together until smooth. Add in the egg and vanilla and beat again until smooth.

Melt the semi-sweet chocolate chips in the microwave, about 1 minute. Allow chocolate to cool a bit, and then beat it into the cookie dough mixture until completely combined.

In a medium bowl, whisk together the flour, cocoa powder, baking soda and sea salt. Add the dry ingredients to the wet ingredients and mix until completely combined. Add in the milk chocolate chips and stir them into the dough with a rubber spatula until they are evenly distributed.

Wrap the top of the dough bowl with plastic wrap and refrigerate for at least 4 hours. I put mine in the fridge overnight.

When ready to bake, preheat oven to 350 F and line a baking sheet with a Silpat mat or parchment paper.

Place dough mounds on prepared baking sheet in tablespoonfuls spaced at least 2 inches apart. If you notice the dough seems super hard right out of the fridge, this is OK!

Bake for about 10 minutes, or until edges and tops of the cookies are just set. (Pull them out even if they look slightly under-cooked! The cookies will firm up as they cool.) Right out of the oven, sprinkle the tops of the cookies with a bit of flaked sea salt.

Allow cookies to cool on baking sheet for about 10 minutes. When the cookies are cooled enough and not floppy, transfer them to a cooling rack. Repeat with the rest of the dough.

post from sitemap