Southwest Paleo Casserole

Print Save Southwest Paleo Casserole Recipe Embed Ingredients 8 ounces Zucchini noodles 1 pound Ground Beef 1/2 pound Ground Italian Sausage 2 teaspoons Cumin 2 teaspoons Dried Oregano 1 teaspoon Paprika 1/2 teaspoon Cayenne Pepper 1 teaspoon Salt 1/2 Yellow Bell Pepper, sliced 1/2 Red Bell Pepper, sliced 1/2 Orange Bell Pepper, sliced 3 tablespoons Tomato Paste 14 ounces Canned Diced Tomatoes, with basil 14 ounces Diced Tomatoes with Green Chilies Directions Preheat the oven to 375°F. Spray a 9 x 13-inch baking dish with non-stick spray and set aside. In a skillet, cook the ground beef and the Italian sausage until crumbled and browned completely. Season the meat with cumin, oregano, paprika, cayenne pepper, and salt. Add the bell peppers, tomato paste and both canned tomatoes, stir. Bring mixture to a boil, reduce heat and simmer 10 minutes. Place zucchini noodles between two paper towels and ring out the moisture from the noodles. Place noodles on the bottom of your dish, top with the prepared sauce. Bake casserole for 15 minutes.   Recommended Silpat Entremet Baking Pan Le Creuset Skillet Lodge Cast Iron Skillet Misen Chef's Knife via Food Fanatic https://ift.tt/2HBznQO Food Fanatic

Grain Free Low Carb Keto Granola

Print Save Grain Free Low Carb Keto Granola Recipe Embed Ingredients 2 tablespoons Flax Meal 5 tablespoons Warm Water 2 tablespoons Monkfruit Sweetener, plus 2 teaspoons 2 tablespoons Coconut Oil, at room temperature, should be the consistency of softened butter 1 cup Raw Cashew Halves, 140 grams 1 cup Whole Raw Almonds, roughly chopped, 135 grams 1/2 cup Unsweetened Coconut Flakes, packed, 32 grams 2 tablespoons Chia Seeds, 20 grams 2 teaspoons Pure Vanilla Extract 1/2 teaspoon Sea Salt Directions Preheat your oven to 350°F and line a baking sheet with parchment paper or a silpat. Place the flax meal in a large bowl and whisk in the warm water. Place into the refrigerator for at least 15 minutes so the flax meal can begin to gel up and thicken. Once the flax has chilled, add in the monkfruit and coconut oil and stir together. The coconut oil won't mix in smoothly and will start forming small chunks, that is normal. Add in all the remaining ingredients and stir until the flax/water mixture coats everything. Spread evenly into one layer on the baking sheet. Bake 10 minutes, then stir. While stirring, trying to kind of stick a few pieces together so that they bake into chunks (if you like chunky granola. If not, don't worry about doing this.) Bake another 10 minutes and repeat. Finally bake another 5 minutes and then check for done-ness. You want the granola to be VERY golden brown when it's done cooking, although it won't feel crunchy yet. This could take another 5-15 minutes, so watch it in the last few minutes of baking. Once done, let cool to room temperature on the pan. Then, transfer to an air-tight container and place into the fridge to cool and crunch up completely! DEVOUR   Notes Once chilled in the refrigerator, you can store the granola at room temperature as it will main it's crunchiness. Recommended 360 Bakeware Jelly Roll Pan Demarle Silpat Non-Stick Baking Mat Cuisinart Stainless Steel Mixing Bowls Dreamfarm Chopula via Food Fanatic https://ift.tt/2Fsjt54 Food Fanatic

Mini Chocolate Chip Peanut Butter Cookie Cups

Print Save Mini Chocolate Chip Peanut Butter Cookie Cups Recipe Embed Ingredients 1/2 cup Unsalted Butter 1 large Egg 3/4 cup Brown Sugar, lightly packed 1/4 cup Granulated Sugar 1/2 cup Peanut Butter 1 1/2 teaspoons Pure Vanilla Extract 1 1/2 cups All-Purpose Flour 1/2 teaspoon Baking Soda 1/4 teaspoon Salt 3/4 cup Mini Semisweet Chocolate Chips Directions Preheat the oven to 350°F. Lightly spray 2 dozen mini muffin cups with cooking spray. Depending on how full you fill them with cookie dough, you may need to spray a few more. Set aside. Brown the butter. In a small saucepan over medium heat, melt the butter. Once it has melted, whisk constantly while browning. It will melt, then get foamy, then the foam will subside, and brown bits will start forming on the bottom. Once you see the brown bits, remove the pan from the heat. Continue whisking for another minute, then pour the butter into a small bowl so it doesn't continue to heat in the saucepan. Make sure to get all the brown bits out of the saucepan. Let cool slightly. In a large bowl, or the bowl of a stand mixer, whisk together the egg, brown sugar, granulated sugar, peanut butter and vanilla until combined. Add the cooled browned butter and mix until smooth. Add the flour, baking soda and salt and mix until just combined. Don't over-mix. Stir in the chocolate chips. Fill the mini muffin cups with cookie dough, filling 2/3 to completely full, depending on how big you would like them. Bake for 6-8 minutes, or until the tops are set and a toothpick inserted in the center of one comes out clean, or just with a few moist crumbs. Allow the cookies to cool in the pans for at least 15 minutes before removing them or they will break. Store in an airtight container at room temperature for up to 7 days.   Recommended Le Creuset 3-quart Stainless Steel Saucepan OXO Good Grips 9-Inch Whisk Cuisinart Stand Mixer Le Creuset Revolution Spatula Source: Adapted from Averie Cooks via Food Fanatic https://ift.tt/2vUbGhb Food Fanatic

Honey Ginger Chicken

Print Save Honey Ginger Chicken Recipe Embed Ingredients 4 medium Chicken Thighs 1/2 cup Honey 1/4 cup Water 1/2 cup Tamari Gluten Free Soy Sauce 2 tablespoons Ketchup 1 clove Crushed Garlic 1/2 teaspoon Ground Ginger 1 8 ounce can Pineapple Chunks, reserve juice 2 tablespoons Cornstarch Cooked Rice, optional Directions Put the trivet in the Instant Pot. Add the chicken, and then top with the honey, water, soy sauce, ketchup, garlic, and ginger. Pour the juice from the pineapples over the chicken but keep the pineapples to garnish. Use a brush to evenly brush this mixture all over the chicken thighs. Close the nozzle and the lid, then set to manual high pressure for 25 minutes. Once it's done, do a quick release of the pressure, and then remove the lid. Remove the chicken and set aside. Add in the pineapples and cornstarch to the liquid that is left in the instant pot. Set it to sauté, then whisk together for about 5 minutes until the sauce thickens. Serve the chicken topped over cooked rice, drizzle with sauce and pineapples.   Recommended Instant Pot 7-in-1 Multi-Functional Pressure Cooker via Food Fanatic https://ift.tt/2Fm5fTa Food Fanatic

Garlic Cheese Bombs

Print Save Garlic Cheese Bombs Recipe Embed Ingredients 1 can Refrigerated Biscuits 6 ounces Mozzarella Cheese 4 tablespoons Butter 1 teaspoon Garlic Powder 1 teaspoon Dried Parsley, or fresh parsley Salt, to taste, optional Directions Preheat oven to 400°F and line a baking sheet with parchment or a silicone mat and set aside. Cut the cheese into 8 pieces. Wrap 1 biscuit around each piece, pinching the seams to seal. Place seam side down on prepared baking sheet and repeat with remaining biscuits and cheese. Bake for 10-12 minutes or until golden brown and firm to the touch. While biscuits are baking, melt butter and whisk in garlic powder and parsley. Add salt to taste if butter is unsalted. Brush over buns as soon as they come out of the oven.   Recommended Le Creuset Jelly Roll Pan Demarle Silpat Non-Stick Baking Mat via Food Fanatic https://ift.tt/2HuqAQA Food Fanatic

Cucumber and Mint Cilantro Chutney Tea Sandwiches

Print Save Cucumber and Mint Cilantro Chutney Tea Sandwiches Recipe Embed Ingredients 6 slices Bread 6 ounces Cream Cheese, softened 1 cup Fresh Cilantro Leaves, packed 10-12 Mint Leaves 1-2 Small Green Chili Peppers 1/4 teaspoon Cumin 1/2 teaspoon Grated Fresh Ginger 1 tablespoon Lime Juice 1-2 tablespoons Water 1 large Cucumber, thinly sliced Chaat Masala, optional Directions Combine the cilantro, mint, chili pepper, cumin, ginger and lime juice and water (as needed) in a small food processor or blender. Mix until you have a smooth paste. Salt to taste. Spread a spoonful of the cilantro mint chutney on one slice of bread. Layer the cucumber slices over the chutney. Sprinkle with chaat masala or salt if desired. Spread a spoonful of cream cheese on a second piece of bread and place it on top of the cucumbers. Slice off the crusts and cut the sandwich into 4 pieces.   Notes The chutney can sometimes be difficult to blend in large machines. I have a very small wet and dry spice grinder that is ideal for making small amounts of chutney. Green chilis can vary in spiciness. Adjust the amount of green chili peppers you use according to your taste. Chaat masala is an Indian street snack spice blend available in Indian food markets. Recommended Revel Wet Dry Coffee and Spice Grinder Breville Food Processor Misen Chef's Knife via Food Fanatic https://ift.tt/2FdluC1 Food Fanatic

No Bake Chocolate Peanut Butter Pie

Print Save No Bake Chocolate Peanut Butter Pie Recipe Embed Ingredients For the Crust: 1 16 ounce package Nutter Butter Cookies, crushed into fine crumbs 3 tablespoons Granulated Sugar 8 tablespoons Butter, melted For the Chocolate Layer: 8 ounces Cream Cheese, softened 1 cup Powdered Sugar 1 teaspoon Pure Vanilla Extract 4 ounces Semisweet Baking Chocolate, melted, slightly cooled 8 ounces Whipped Topping, thawed For the Peanut Butter Layer: 8 ounces Cream Cheese, softened 1 cup Powdered Sugar 1 cup Creamy Peanut Butter 1 teaspoon Pure Vanilla Extract 8 ounces Whipped Topping, thawed For Garnish: Whipped Topping Chocolate Curls Directions For the Crust: In a medium bowl, combine cookie crumbs, granulated sugar, and melted butter. Press into the bottom and sides of a 9-inch deep dish pie plate. For the Chocolate Layer: In a large mixing bowl, beat cream cheese until creamy. Add powdered sugar, vanilla, and melted chocolate, beating until combined. Fold in whipped topping. Spread evenly into prepared pie crust. Chill in refrigerator while preparing peanut butter layer. For the Peanut Butter Layer In a large mixing bowl, beat cream cheese until creamy. Add powdered sugar, peanut butter, and vanilla extract, beating until combined. Fold in whipped topping. Spread over the chocolate layer in the crust. Return to refrigerator, chilling for at least 1 hour, or until firm. Garnish with additional whipped cream and chocolate curls, if desired. Cut and serve.   Recommended 360 Bakeware Pie Pan Cuisinart Stainless Steel Mixing Bowls KitchenAid Stand Mixer Le Creuset Revolution Spatula via Food Fanatic https://ift.tt/2HqCtHa Food Fanatic