Thursday, May 31, 2018

Thai Pineapple Paleo Chicken Curry with Coconut Milk

Thai Pineapple Paleo Chicken Curry with Coconut Milk Recipe

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

  1. 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.
  2. Add in another 1 tsp of coconut oil, the broccoli slaw and ginger and cook until it just begins to soften, about 1 minute.
  3. 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.
  4. Place the cauliflower in a SMALL food processor (mine is 3 cups) and process until broken down and "rice-like."
  5. Heat the last tsp of coconut oil in a medium pan on medium/high heat. Cook the cauliflower rice until golden brown, stirring occasionally.
  6. Once thickened, divide the curry between two bowls, followed by the rice and pineapple tidbits.
  7. Garnish with cilantro and green onion and DEVOUR!

 

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Wednesday, May 30, 2018

Strawberry Cream Angel Cake

Strawberry Cream Angel Cake Recipe

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

  1. In the bowl of your mixer, using the whisk attachment, beat cream cheese until smooth and fluffy.
  2. Scrape the sides of the bowl, then with the mixer on low, slowly add strawberries, increasing speed to medium once they are all added.
  3. Beat until smooth – mixture may be lumpy at first, increase mixer speed if needed.
  4. 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.
  5. 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.
  6. 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.
  7. Slice and serve.

 

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Tuesday, May 29, 2018

Toaster Oven Roasted Broccoli

Toaster Oven Roasted Broccoli Recipe

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Monday, May 28, 2018

Apple Cinnamon Muffins

Apple Cinnamon Muffins Recipe

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

  1. 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.
  2. In a large bowl, whisk together the flour, rolled oats, brown sugar, baking powder, baking soda, cinnamon and salt.
  3. In a small bowl, combine the eggs, applesauce, yogurt and grated apple. Add this to the flour mixture and stir until just combined.
  4. Divide the batter between the 12 prepared muffin cups, filling almost to the top.
  5. Bake for 5 minutes and then reduce the oven temperature to 350°F.
  6. Bake for another 12-14 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  7. 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.

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Sunday, May 27, 2018

Puff Pastry Sausage and Arugula Pizza

Puff Pastry Sausage and Arugula Pizza Recipe

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

  1. Preheat oven to 425°F. Line two baking sheets with parchment paper. Set aside.
  2. In a medium skillet cook sausage until no longer pink. Drain.
  3. Roll out pastry on a lightly floured surface to a large rectangle and place each on baking sheet.
  4. Spread half of the tomato sauce evenly on pizza.
  5. Sprinkle half of the oregano, rosemary and garlic powder on pizza.
  6. Top with half the cheese.
  7. Top with half the sausage.
  8. Repeat on second pizza.
  9. Bake for 12-15 minutes or cheese is melted, and crust is golden brown.
  10. Top each pizza with arugula. Serve and ENJOY!

 

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Saturday, May 26, 2018

Gluten Free Cookies & Cream Fluff

Gluten Free Cookies & Cream Fluff Recipe

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

  1. In a mixing bowl, whisk together the pudding and the milk.
  2. Whisk in the whipped topping from 2 tubs.
  3. Add in 3/4 of the crushed cookies.
  4. Combine this well, and then pour into a trifle dish or 9x13 pan.
  5. Evenly spread the remaining whipped topping.
  6. Sprinkle with the remaining cookies.
  7. Chill for at least 1 hour in the fridge or overnight.
  8. Serve.

 

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Friday, May 25, 2018

Oatmeal Raisin Rice Krispie Treats

Oatmeal Raisin Rice Krispie Treats Recipe

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

  1. In a large pot over medium-low heat, melt the butter.
  2. Add marshmallows and continue cooking and stirring until marshmallows are mostly melted and smooth.
  3. Stir in vanilla and cinnamon.
  4. Remove from heat, and stir in Rice Krispies, oats, and raisins.
  5. Press mixture evenly into the bottom of a lightly buttered 9x9-inch square pan.
  6. Spread melted white chocolate in an even layer over the Rice Krispies mixture.
  7. Sprinkle with a pinch of cinnamon.
  8. Allow to set. Cut into bars.

 

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Thursday, May 24, 2018

Homemade Twix Cookie Pops

Homemade Twix Cookie Pops Recipe

Ingredients

  • 1 cup Butter, softened
  • 1 cup Confectioners Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1 Egg
  • 2 1/2 cups All-Purpose Flour
  • 1 teaspoon Salt
  • 1 11-ounce package Caramel Squares
  • 1 tablespoon Half & Half
  • 12 ounces Semisweet Chocolate Chips, or milk chocolate chips

Directions

  1. Preheat oven to 375°F. In a standing mixer fitted with the flat beater, or in a large bowl with a hand mixer, blend together the butter and confectioner's sugar. Mix in the vanilla extract and egg until well blended. In a separate bowl, briefly whisk together the flour and salt, and gradually add to the butter and sugar mixture. When a dough forms, cover the bowl and refrigerate for two hours.
  2. When the dough is chilled, roll out on a floured surface to 3/8-inch thickness. Cut out your circles and place on parchment paper-lined baking trays. Insert sticks, making sure none of the sticks touch the other cookies. Bake until the edges are golden, about 15 minutes. Let cool completely.
  3. Unwrap and place the caramels in a microwave-safe bowl. Add the half and half. Microwave caramels for 90 seconds. Stir well to completely melt the caramels with the residual heat. If needed, heat in the microwave for additional 15-second intervals.
  4. Spread the melted caramel on each cookie and let set 10 to 15 minutes.
  5. In a microwave-safe bowl, place the chocolate chips. Melt the chocolate at 70 percent power for 90 seconds. Stir well to completely melt the chocolate with the residual heat. If needed, heat for additional 15-second intervals.
  6. When cool enough to handle, transfer the chocolate to a decorating bag (if using). Snip the tip and pipe circles of chocolate on each cookie. You may also spread the chocolate with a knife. Refrigerate until the chocolate is fully set, about half an hour.

 

Notes

  • You'll also need the following supplies: 1 ½-inch circle cookie cutter, 6-inch lollipop sticks, and an optional decorating bag.

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