Greek Salad

Print Save Greek Salad Recipe Embed Ingredients For the Salad: 2 cups Chopped Cucumber 2 cups Grape Tomatoes, halved or quartered 2 Bell Peppers, any colour 1/2 cup Chopped Red Onion 1/2 cup Feta Cheese, crumbled 1 cup Black Olives, or kalamata olives, halved For the Dressing: 1/4 cup Olive Oil 2 tablespoons Balsamic Vinegar 2 cloves Garlic, minced 1 Lemon, zest and juice 1 teaspoon Dried Oregano 3/4 teaspoon Dried Basil 1/4 teaspoon Salt 1/4 teaspoon Black Pepper Directions Place all the salad ingredients into a large bowl and set aside. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, lemon zest, lemon juice, oregano, basil, salt and pepper. Pour the dressing over top of the salad and toss to combine. Chill until ready to serve, leftovers keep well in the fridge for up to three days. Recommended Cuisinart Stainless Steel Mixing Bowls Wusthof Santoku Knife - 5 inch Dreamfarm Supoon Source: Adapted from this Greek quinoa salad. via Food Fanatic http://ift.tt/2wicv1m Food Fanatic

Sloppy Joe Sliders

Print Save Sloppy Joe Sliders Recipe Embed Ingredients 1/2 medium Onion, finely diced 1/2 clove Garlic, super finely diced 1 pound Ground Beef 1 cup BBQ Sauce 12 Slider Rolls Canola or Vegetable Oil, for cooking 1 cup Shredded Cheese Directions In a medium sized pan, pour a little cooking oil and cook onion on medium high heat until tender. Add garlic, stir in with the onions then cook for about 2 minutes. Add ground beef and cook fully, stirring occasionally. Drain the grease, then mix in the BBQ sauce. Preheat oven to 350°F. Remove rolls from package and carefully cut them in half, setting the tops aside. Spread ground beef mixture evenly over the middle of the rolls. Cover the beef with shredded cheese. Now place the tops over the cheese and bake for 5 minutes until warm. Serve and enjoy! Recommended All Clad Stainless Saute Pan Silpat Entremet Baking Pan Dreamfarm Chopula via Food Fanatic http://ift.tt/2x0woea Food Fanatic

Brownie Muffins

Print Save Brownie Muffins Recipe Embed Ingredients 5 ounces Dark Chocolate 1/2 cup Unsalted Butter 1/4 cup Vegetable Oil 1 cup Granulated Sugar 2 large Eggs, room temperature 1/3 cup Unsweetened Cocoa Powder 1 3/4 cups All-Purpose Flour 2 teaspoons Baking Powder 3/4 cup Whole Milk For the Chocolate Whipped Cream: 1/2 cup Heavy Cream 2 tablespoons Unsweetened Cocoa Powder 3 tablespoons Powdered Sugar 1/2 teaspoon Pure Vanilla Extract Directions Preheat the oven to 350°F. Line a muffin tin with cupcake liners. Set aside. Add about an inch of water into a small saucepan. Heat the water over medium-high until the water begins to boil. Turn off the heat, but leave the saucepan on the stove. Place a larger heatproof bowl over the saucepan – ensure it is large enough that it doesn't touch the water below. Add the chocolate and butter to the bowl and stir as it melts. Once the butter and chocolate are melted and well-mixed and incorporated, add the oil and sugar then remove the bowl from the saucepan. Mix well and allow the ingredients to cool slightly. Beat in the eggs until well incorporated. Mix in the cocoa powder, flour, and baking powder. Mix in well. Add the milk and stir until combined. Evenly divide the batter among the cupcake liners and bake for 15 – 18 minutes, or until a toothpick comes out with a few crumbs clinging to it. Allow the muffins to cool completely. As the muffins are cooling, beat the heavy cream until medium peaks form. Beat in the cocoa powder, powdered sugar, and vanilla. Fit a piping tip with your favorite tip and fill with the whipped cream. Pipe the cream on the cooled muffins.  Recommended USA Pans 12-cup Muffin Pan Le Creuset 3-quart Stainless Steel Saucepan Cuisinart Stainless Steel Mixing Bowls Le Creuset Revolution Spatula via Food Fanatic http://ift.tt/2iBmYA0 Food Fanatic

Easy Grilled Meatballs

Print Save Easy Grilled Meatballs Recipe Embed Ingredients 1 pound Ground Beef, 85 percent lean 1/2 cup Italian Style Bread Crumbs 3/4 teaspoon Salt 1 tablespoon Dried Parsley 1/2 teaspoon Ground Black Pepper 1/4 cup Ketchup 1 large Egg, slightly beaten Directions In a large bowl, mix together ground beef, bread crumbs, salt, parsley, black pepper, ketchup and egg. Mix until combined and form into 8 meatballs. Refrigerate for at least 15 minutes. Lightly oil grill and preheat gas grill to medium heat. Place 2 to 3 meatballs on wooden or metal skewers and place on hot grill. Cook covered for about 10 to 12 minutes, turning every few minutes and cook until meatballs are brown and internal temperature reaches 160°F. Remove meatballs from skewers before serving. Recommended Coleman Roadtrip LXE Grill Cuisinart Stainless Steel Mixing Bowls Firewire BBQ Skewers Set via Food Fanatic http://ift.tt/2w9hgub Food Fanatic

Gluten Free Blueberry Crisp

Print Save Gluten Free Blueberry Crisp Recipe Embed Ingredients For the Blueberries: 32 ounces Fresh Blueberries, two pounds 1 cup Granulated Sugar 1 tablespoon All-Purpose Gluten Free Flour 1 teaspoon Ground Cinnamon 1 teaspoon Ground Nutmeg 1/2 cup Water Additional Ground Cinnamon and Nutmeg For the Topping: 1 cup Certified Gluten Free Oats 1 cup All-Purpose Gluten Free Flour 1 cup Brown Sugar, packed 1/4 teaspoon Baking Powder 1/4 teaspoon Baking Soda 1/2 cup Butter, melted Vanilla Ice Cream, optional Directions Preheat oven to 350°F. In a cast iron skillet place the blueberries evenly on the bottom. In a small bowl, mix the sugar, flour, cinnamon, and nutmeg. Then, place this mixture evenly over the blueberries. Pour in the water. Sprinkle additional cinnamon and nutmeg over it to enhance the flavor. In another bowl, combine the oats, flour, brown sugar, baking powder, and baking soda. Then, mix in the melted butter. Evenly crumble the mixture over the blueberries. Bake for 45 minutes or until browned. Serve warm with a side of vanilla ice cream. Recommended Cuisinart Stainless Steel Mixing Bowls Le Creuset Skillet Le Creuset Revolution Spatula Source: Adapted from Apple Crisp II All Recipes via Food Fanatic http://ift.tt/2w6L5vf Food Fanatic

Bacon Peanut Butter Banana Bread

Print Save Bacon Peanut Butter Banana Bread Recipe Embed Ingredients 1 cup All-Purpose Flour 1 teaspoon Baking Soda 1 teaspoon Baking Powder 1 cup Granulated Sugar 1/2 cup Creamy Peanut Butter 3 medium Bananas, mashed 1/2 cup Vegetable Oil, or canola oil 2 Eggs 1 teaspoon Pure Vanilla Extract 8 slices Cooked Bacon, crumbled Directions Preheat the oven to 325°F. Lightly grease a 9x5-inch loaf pan. In a large bowl, combine flour, baking soda, baking powder, and sugar. In a medium microwave-safe bowl, heat the peanut butter for about 45 seconds, until melted and thin. Add the bananas, oil, eggs, and vanilla, stirring until combined. Add the banana mixture to the dry ingredients, stirring until just combined. Fold in crumbled bacon. Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 20 minutes before inverting the bread onto the wire rack to cool completely. Cut and serve. Recommended USA Loaf Pans Cuisinart Stainless Steel Mixing Bowls Le Creuset Revolution Spatula via Food Fanatic http://ift.tt/2w4QtyR Food Fanatic

Cranachan

Print Save Cranachan Recipe Embed Ingredients 1/3 cup Steel Cut Oats 3 tablespoons Scotch Whiskey, divided 12 ounces Fresh Raspberries 1 teaspoon Granulated Sugar 1 1/4 cups Heavy Whipping Cream 1 tablespoon Honey Directions Add the oats to a large sauté pan and toast over medium heat, stirring often until they smell nutty. Remove from the heat and transfer to a bowl with a lid. Mix in 2 tablespoons of whiskey, cover and allow to soak overnight. Add the raspberries to a small pan along with the granulated sugar and 1 teaspoon water over medium low heat. Mash the raspberries a with a spoon and cook until the sugar dissolves and it resembles a chunky sauce. Turn off the heat and transfer to a bowl to cool. Whip the cream, honey and remaining whiskey using a stand or hand mixer until it forms stiff peaks. Using a glass bowl or glass tumbler, add a layer of raspberries to the bottom of the bowl. Top with cream, then sprinkle with oats. Repeat the layers until the bowl is full. Recommended All Clad Stainless Saute Pan Cuisinart Stainless Steel Mixing Bowls Le Creuset Revolution Spatula via Food Fanatic http://ift.tt/2ivKheB Food Fanatic

Cookie Dough Protein Oatmeal

Print Save Cookie Dough Protein Oatmeal Recipe Embed Ingredients 1 cup Unsweetened Vanilla Almond Milk 1/2 cup Old Fashioned Rolled Oats, gluten free if needed pinch of Salt 5 tablespoons Vanilla Whey Protein Powder 1 1/2 teaspoons Monkfruit Sweetener, or sweetener of choice, to taste 1 teaspoon Organic Butter Extract 1 tablespoon Mini Chocolate Chips Directions Combine the almond milk, oatmeal and a pinch salt in a medium pot and bring to a boil on high heat. Once boiling, reduce the heat the medium and simmer, stirring frequently, until the oats are thick and tender, but still a little runny, about 3 minutes. Once cooked, remove from the heat and stir in the protein powder, sweetener and extract. Transfer to a bowl and stir in the chocolate chips. DEVOUR! Recommended Le Creuset 3-quart Stainless Steel Saucepan Dreamfarm Supoon via Food Fanatic http://ift.tt/2xfPJWq Food Fanatic

Cherry Cream Cheese Danish Braid

Print Save Cherry Cream Cheese Danish Braid Recipe Embed Ingredients 1 sheet Frozen Puff Pastry, thawed 8 ounces Cream Cheese, softened 1 cup Powdered Sugar 2 tablespoons Heavy Cream 20 Fresh Cherries, pitted and chopped For the Icing: 1 cup Powdered Sugar 1 tablespoon Heavy Cream Directions Preheat oven to 375°F. Line baking sheet with parchment paper or silpat and set aside. Unfold puff pastry and roll out slightly. Make 9 slits evenly on each side of the puff pastry. On each end make a small slits on the creases at the top and bottom of the pastry. In medium size bowl add cream cheese, powdered sugar and heavy cream. Mix until smooth and creamy. Spread mixture in the center of the pastry. Spread cherries evenly on top of the cream cheese. Starting on one end of the pastry. Fold the end up then fold slits over alternating from right to left to the other end. Fold the opposite end up before finishing the side slits. Place on baking sheet and bake for 25-30 minutes or until golden brown. Remove from oven and allow to completely cool. Refrigerate for 2 hours. For the icing: Mix powdered sugar and heavy cream together. Drizzle over pastry. Cut and ENJOY! Recommended 360 Bakeware Jelly Roll Pan Demarle Silpat Non-Stick Baking Mat Wusthof Santoku Knife - 5 inch Cuisinart Stainless Steel Mixing Bowls Source: Recipe adapted from Chef In Training via Food Fanatic http://ift.tt/2vYAHFN Food Fanatic