Thai Pineapple Paleo Chicken Curry with Coconut Milk

Print Save Thai Pineapple Paleo Chicken Curry with Coconut Milk Recipe Embed Ingredients 1 tablespoon Coconut Oil, divided 8 ounces Chicken Breast, thinly sliced 2 cups Broccoli Slaw 1 teaspoon Fresh Ginger, minced 2/3 cup Full Fat Coconut Milk 6 tablespoons Pineapple Juice 2 teaspoons Yellow Curry Paste 2 cups Cauliflower, cut into bite sized florets Sea Salt 1/3 cup Pineapple Tidbits Fresh Cilantro, for garnish Sliced Green Onions, for garnish Directions Heat 1 tsp of the coconut oil up in a large pan on medium/high heat. Add in the chicken breast and cook until it just begins to brown, about 5 minutes. Add in another 1 tsp of coconut oil, the broccoli slaw and ginger and cook until it just begins to soften, about 1 minute. Add in the coconut milk, pineapple juice and curry paste. Reduce the heat to medium and bring to a boil. Boil for one minute, then reduce the heat to medium/low and simmer, stirring occasionally, until thick and reduced, about 10-12 minutes. Place the cauliflower in a SMALL food processor (mine is 3 cups) and process until broken down and "rice-like." Heat the last tsp of coconut oil in a medium pan on medium/high heat. Cook the cauliflower rice until golden brown, stirring occasionally. Once thickened, divide the curry between two bowls, followed by the rice and pineapple tidbits. Garnish with cilantro and green onion and DEVOUR!   Recommended All Clad Stainless Saute Pan Dreamfarm Supoon Misen Chef's Knife via Food Fanatic https://ift.tt/2LLraI5 Food Fanatic

Strawberry Cream Angel Cake

Print Save Strawberry Cream Angel Cake Recipe Embed Ingredients 1 Angel Food Cake, baked and cooled, tube shaped, store bought, made with a mix, or homemade For the Filling : 8 ounces Cream Cheese, softened to room temperature, can use low-fat 1 cup Frozen Sweetened Sliced Strawberries, THAWED, not drained of juice 8 ounces Whipped Topping, can use light or Cool Whip FREE Directions In the bowl of your mixer, using the whisk attachment, beat cream cheese until smooth and fluffy. Scrape the sides of the bowl, then with the mixer on low, slowly add strawberries, increasing speed to medium once they are all added. Beat until smooth – mixture may be lumpy at first, increase mixer speed if needed. Once mixture is smooth, fold in whipped topping. Place filling in a bowl, cover with plastic wrap and refrigerate for several hours or overnight, until firm. Using a bread knife, slice top 1/3 off of cake, horizontally. Using a small paring knife, cut a "tunnel" in the bottom part of the cake in the center, leaving about 1/2" inch on each edge and bottom of the cake intact. This is for your filling. Spoon filling into hollowed part of cake. Pile remainder of filling on top until all filling is used. Top with the top of the Angel Food cake. Slice and serve.   Recommended KitchenAid Stand Mixer via Food Fanatic https://ift.tt/2kylHb0 Food Fanatic

Toaster Oven Roasted Broccoli

Print Save Toaster Oven Roasted Broccoli Recipe Embed Ingredients 10 ounces Broccoli Crowns 2 cloves Garlic, peeled and thinly sliced 1 tablespoon Olive Oil, or avocado oil 1/4 teaspoon Fine Sea Salt 1/8 teaspoon Black Pepper pinch of Crushed Red Pepper Flakes, optional 1/2 Lemon, sliced into wedges, optional Directions Adjust your toaster oven cooking rack to the lowest position and heat to 425°F on the "Bake" setting. Lightly oil a rimmed baking pan. Cut the broccoli florets from the stalks and slice large florets in half or quarter. Peel the stalks and slice into 1/4-inch rounds. Add all of the broccoli, garlic, oil, salt, pepper, and red pepper flakes to the pan. Toss well to combine and then spread in an even layer. Roast broccoli until the florets are lightly browned and fork tender, about 10 to 16 minutes depending on the size of your florets and personal preference. Squeeze lemon wedges over pan, add more salt and pepper to taste and toss broccoli before serving.   Notes You can substitute about 3 cups of small florets for the broccoli crowns. Convection adjustments: keep the temperature at 425°F and begin checking for doneness 2 to 3 minutes earlier. Recommended Breville Smart Oven Convection Toaster Oven Misen Chef's Knife Cuisinart Stainless Steel Mixing Bowls Dreamfarm Supoon via Food Fanatic https://ift.tt/2smVYWH Food Fanatic

Apple Cinnamon Muffins

Print Save Apple Cinnamon Muffins Recipe Embed Ingredients 1 1/2 cups All-Purpose Flour 1 cup Old Fashioned Rolled Oats 1/3 cup Brown Sugar, lightly packed 2 teaspoons Baking Powder 1 teaspoon Baking Soda 2 teaspoons Cinnamon 1/2 teaspoon Salt 2 large Eggs 1/2 cup Applesauce 1/2 cup Plain Greek Yogurt 2 medium Apples, grated Directions Preheat the oven to 425°F. Spray a 12-cup muffin tin with non stick cooking spray or line with paper liners and set aside. In a large bowl, whisk together the flour, rolled oats, brown sugar, baking powder, baking soda, cinnamon and salt. In a small bowl, combine the eggs, applesauce, yogurt and grated apple. Add this to the flour mixture and stir until just combined. Divide the batter between the 12 prepared muffin cups, filling almost to the top. Bake for 5 minutes and then reduce the oven temperature to 350°F. Bake for another 12-14 minutes or until a toothpick inserted in the center of a muffin comes out clean. Muffins will keep in an airtight container at room temperature for up to 5 days, or can be frozen for up to 3 months.   Notes I often replace half or all of the all-purpose flour with whole wheat flour with good results. Regular plain yogurt, sour cream, or vanilla yogurt will all work well in place of the plain Greek yogurt if you don't have any. I always leave the apple peels on when I grate my apples, but you could peel them first if you prefer. Recommended USA Pans 12-cup Muffin Pan Cuisinart Stainless Steel Mixing Bowls Le Creuset Revolution Spatula KitchenIQ V-etched Container Grater via Food Fanatic https://ift.tt/2GWak5q Food Fanatic

Puff Pastry Sausage and Arugula Pizza

Print Save Puff Pastry Sausage and Arugula Pizza Recipe Embed Ingredients 2 sheets Puff Pastry, thawed 8 ounces Pork Sausage 1/2 cup Tomato Sauce 1/2 teaspoon Oregano 1 teaspoon Rosemary 1/4 teaspoon Garlic Powder 2 cups Shredded Cheese 2 cups Fresh Arugula Directions Preheat oven to 425°F. Line two baking sheets with parchment paper. Set aside. In a medium skillet cook sausage until no longer pink. Drain. Roll out pastry on a lightly floured surface to a large rectangle and place each on baking sheet. Spread half of the tomato sauce evenly on pizza. Sprinkle half of the oregano, rosemary and garlic powder on pizza. Top with half the cheese. Top with half the sausage. Repeat on second pizza. Bake for 12-15 minutes or cheese is melted, and crust is golden brown. Top each pizza with arugula. Serve and ENJOY!   Recommended 360 Bakeware Jelly Roll Pan Demarle Silpat Non-Stick Baking Mat Le Creuset Skillet KitchenIQ V-etched Container Grater via Food Fanatic https://ift.tt/2J70yTh Food Fanatic

Gluten Free Cookies & Cream Fluff

Print Save Gluten Free Cookies & Cream Fluff Recipe Embed Ingredients 2 packages Instant Vanilla Pudding 4 cups Cold Milk 3 8-ounce containers Whipped Topping, like Cool Whip 1 10.5 ounce package Gluten Free Chocolate Sandwich Cookies, crushed Directions In a mixing bowl, whisk together the pudding and the milk. Whisk in the whipped topping from 2 tubs. Add in 3/4 of the crushed cookies. Combine this well, and then pour into a trifle dish or 9x13 pan. Evenly spread the remaining whipped topping. Sprinkle with the remaining cookies. Chill for at least 1 hour in the fridge or overnight. Serve.   Recommended Cuisinart Stainless Steel Mixing Bowls OXO Good Grips 9-Inch Whisk Breville Food Processor Silpat Entremet Baking Pan via Food Fanatic https://ift.tt/2sa8No4 Food Fanatic

Oatmeal Raisin Rice Krispie Treats

Print Save Oatmeal Raisin Rice Krispie Treats Recipe Embed Ingredients 6 tablespoons Butter 16 ounces Miniature Marshmallows 1 teaspoon Pure Vanilla Extract 1 teaspoon Cinnamon, plus a pinch, divided 4 cups Rice Krispies Cereal 2 cups Quick Oats 1 1/2 cups Raisins 1 cup White Chocolate Chips, melted Directions In a large pot over medium-low heat, melt the butter. Add marshmallows and continue cooking and stirring until marshmallows are mostly melted and smooth. Stir in vanilla and cinnamon. Remove from heat, and stir in Rice Krispies, oats, and raisins. Press mixture evenly into the bottom of a lightly buttered 9x9-inch square pan. Spread melted white chocolate in an even layer over the Rice Krispies mixture. Sprinkle with a pinch of cinnamon. Allow to set. Cut into bars.   Recommended Le Creuset 6.75 Qt French Oven Le Creuset 4.5 Qt Round French Oven Le Creuset French Oven - 5 1/2 Quart Le Creuset Revolution Spatula via Food Fanatic https://ift.tt/2xclHXn Food Fanatic