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السبت، 2 مارس 2019

Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce

     
 
Ingredients
  • 1 1/2 lbs large (21/25) shrimp peeled and deveined*
  • 2 Tbsp dry white wine or chicken broth
  • 4 tsp minced garlic (4 cloves)
  • 2 tsp lemon zest
  • Salt and freshly ground black pepper
  • 6 Tbsp butter diced into small cubes
  • 1 1/2 Tbsp fresh lemon juice
  • 2 Tbsp chopped fresh parsley
  • 1 lb medium thickness asparagus woody ends trimmed
Instructions
Preheat a grill to medium-high heat (about 400 - 425 degrees). Cut 4 sheets of 14 by 12-inch heavy duty aluminum foil then lay each piece separately on countertop.

الجمعة، 1 مارس 2019

5 MINUTE BUFFALO CHICKEN WRAPS

     
 When I think buffalo chicken the first thing that comes to mind is buffalo wings but today we’re making something so much better. These buffalo chicken wraps have all the tasty flavors of buffalo wings without all the added fat and calories.

They’re made in under 5 minutes thanks to my best friend rotisserie chicken. If you don’t have rotisserie chicken you can also use any pre-cooked chicken or make my stove-top grilled chicken or quick shredded chicken recipe.
 To make the wraps, simply combine shredded cooked chicken with buffalo sauce. You can use buffalo sauce from a jar or combine hot sauce with melted butter.

Next, all the mixture to a soft flour tortilla and top with shredded lettuce and ranch or blue cheese dressing. You can also add thinly sliced tomatoes and onion if you’d like.
Ingredients
2 cup cooked chicken shredded or chopped (rotisserie, shredded, or grilled)
1/2 cup buffalo sauce or 1/3 cup hot sauce + 2 tablespoons melted butter
1 cup shredded lettuce
1/4 cup ranch or blue cheese dressing
4 medium flour tortillas
Optional fillings: tomato onion, shredded cheese

Instructions
In a large bowl, combine the cooked chicken and buffalo sauce until the chicken is fully coated with the sauce.
Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, and ranch dressing. Fold in the sides of the tortilla and roll the wrap burrito-style. Enjoy warm or cold!

Easy Breakfast Casserole Recipe

     
 HOW TO MAKE BREAKFAST CASSEROLE:
  • In a large bowl, add frozen shredded hashbrown potatoes.
  • Add chopped ham and shredded cheddar cheese.
  • Mix well.  Then, pour into a baking dish.
  • Add 12 eggs to a large bowl (use the same bowl from the first step).
  • Add milk, salt, and pepper.  Whisk together.
  • Pour the eggs over the hash brown, ham, and cheese.
  • Bake.
Ingredients
  • 24 oz. frozen hash browns -about 8 cups
  • 16 oz. cubed ham
  • 8 oz. sharp cheddar cheese -shredded
  • 12 large eggs
  • 1 cup milk -I used skim
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • cooking spray
Instructions
  1. Preheat oven to 350 degrees F.
  2. Add the frozen potatoes, ham, and cheese to a large bowl. Toss to combine. Pour the mixture into a 9 x 13 inch baking dish that has been sprayed with cooking spray.
  3. In a large bowl, whisk the eggs with the milk, salt, and pepper (I use the same bowl from step 1).
  4. Pour the egg mixture over the hash brown mixture. Pat everything down with the back of a wooden spoon.
  5. Bake for one hour, uncovered. The center should be set and the edges should be golden brown.

الخميس، 28 فبراير 2019

Apple Pie Bread

     
 Apple Pie Bread is quite possibly our favorite bread ever. Not just because it means you can have apple pie for breakfast…(although that’s a definite bonus)….but because it’s literally oozing with deliciousness.

Between the fresh chopped apples and the brown sugar cinnamon streusel and the sweet cinnamon glaze, this bread really does have it all.

And best of all, it’s quick and easy to make.

It’s an ideal grab & go option for busy mornings, and perfect for enjoying with a cup of coffee on a lazy weekend day. And….it would make an amazing addition to any holiday meal or dessert table!

I was inspired to make this Apple Pie Bread by one of my latest trips to Pick ‘n Save. There was just something about all the different varieties of apples – the colors, the sizes, the flavors – that I couldn’t resist.

I always love the fresh produce at Pick ‘n Save, and I love the fact that I know I’ll find everything I need.

For this Apple Pie Bread I selected Gala and Granny Smith apples, along with their new Smidge & Spoon Sugar and some of my favorite Simple Truth Organic ingredients.

And the end result was nothing short of amazing….if I do say so myself.
 HOW DO YOU MAKE APPLE PIE BREAD?
In a large mixing bowl combine 3 c. flour, 1 c. sugar, 1 Tbsp. baking powder, 1/2 tsp. salt, and 1/4 tsp. baking soda. Set aside.
In a medium mixing old combine 1 large egg, 1 2/3 c. milk, and 1/4 c. oil. Add egg mixture all at once to dry mixture. Stir just until moistened.
Add 1 c. chopped, peeled apples (I used Gala and Granny Smith) and 1/2 tsp. cinnamon.
Spoon 1/2 of batter into a greased 9×5 inch loaf pan.
In a small bowl combine 6 Tbsp. flour, 6 Tbsp. sugar, 4 Tbsp. softened butter, and 1/8 tsp. cinnamon. Use a fork to blend until mixture resembles large crumbs.
Sprinkle half of streusel over the first 1/2 of batter; add remaining batter and sprinkle remaining streusel over the top.
Bake at 350° for 60-75 minutes, until bread is golden brown and toothpick inserted in center comes out clean. Cool in pan on a wire rack; remove loaf from pan and cool completely.
In a small bowl combine 1/2 c. powdered sugar, 2 1/2 tsp. milk, and 1/8 tsp. cinnamon until smooth. Spoon over cooled bread.

Ingredients
Bread
3 c. Simple Truth flour
1 c. Smidge & Spoon sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 large Roundy's egg, beaten
1 2/3 c. Roundy's milk
1/4 c. oil
1 c. Gala & Granny Smith Apples, peeled & chopped
1/2 tsp. cinnamon
Streusel
6 Tbsp. Simple Truth flour
6 Tbsp. Smidge & Spoon sugar
4 Tbsp. Roundy's butter, softened
1/8 tsp. cinnamon
Glaze
1/2 c. powdered sugar
2 1/2 tsp. Roundy's milk
1/8 tsp. cinnamon

Instructions
In a large mixing bowl combine flour, sugar, baking powder, salt, and baking soda. Set aside.
In a medium mixing old combine egg, milk, and oil. Add egg mixture all at once to dry mixture. Stir just until moistened.
Add chopped apples and 1/2 tsp. cinnamon.
Spoon 1/2 of batter into a greased 9 1/4 x5 1/4 inch loaf pan. (*Err on the side of a larger pan if you don't have this exact size.)
In a small bowl combine streusel ingredients; use a fork to blend until mixture resembles large crumbs.
Sprinkle half of streusel over the first 1/2 of batter; add remaining batter and sprinkle remaining streusel over the top.
Bake at 350° for 60-75 minutes, until bread is golden brown and toothpick inserted in center comes out clean. Cool in pan on a wire rack; remove loaf from pan and cool completely.
Combine glaze ingredients and spoon over cooled bread.

Poached Salmon in Coconut Lime Sauce

     
 Poached Salmon made exotic with a simple, amazing Coconut Lime Sauce!! Tastes like a Thai coconut curry sauce – but it’s quick and easy. The trick is to caramelise garlic, ginger and lemongrass with a smidge of sugar before adding the coconut milk. It’s incredible what a difference it makes!
 Sure, it doesn’t have quite the same depth of flavour – but it requires a fraction of the time and ingredients. I think even those with sophisticated South East Asian palettes will still be mighty impressed with the flavour of we manage to get in this so quickly and with so few ingredients!
Ingredients:
4 salmon fillets , 180g/6oz each preferably skinless (Note 1)
Salt and pepper
2 tbsp oil , separated
2 garlic cloves , finely grated
2 tsp ginger , finely grated
1 lemongrass , peeled, finely grated (Note 2)
1 tbsp brown sugar
1 tsp chilli garlic paste or other chilli paste, adjust to taste (Note 3)
400 g/14oz coconut milk (Note 2)
1 tbsp fish sauce (or soy sauce)
2 tsp lime zest (1 lime)
Lime juice , to taste
GARNISH/SERVING:
Fresh coriander/cilantro leaves , finely chopped (recommended)
Finely sliced large red chillies (optional)
Vermicelli noodles , soaked per packet, or rice
Steamed Asian greens

Instructions :
Sprinkle both sides of salmon with salt and pepper.
Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
Turn heat down to medium low and allow skillet to cool.
Heat remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden ~ 1 minute.
Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste.
Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.
Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.
Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.

الأربعاء، 27 فبراير 2019

EASY MOIST LEMON BUNDT CAKE

     
 I love lemon desserts in the spring!  The flavor and bright yellow color make me happy.  This lemon bundt cake is really easy to make.  It is nearly from scratch and drizzled with lemon cream cheese frosting, lemon glaze, and white chocolate.  This is a super moist cake and it will disappear quickly!  I have posted this recipe before but I’ve improved the frosting and wanted to share the update!

Preheat your oven to 350 degrees and prepare a 10 or 12 cup Bundt pan by making sure it is well greased.  I want to share how I grease my bundt and cake pans so that my cakes never, never stick.  If you beat together equal amounts of shortening, vegetable oil and flour it creates the perfect non-stick concoction.  If you want to just try it for this recipe I would just mix up 1 Tbs. shortening, 1 Tbs. veg. oil, and 1 Tbs. flour.  Beat it until it is well mixed and brush in the pan liberally with a basting brush.

 Mix the batter together according to the recipe directions.    Pour the batter in the prepared bundt pan and bake at 350 degrees for 40-45 minutes.  A skewer should come out clean.  Cool in the pan for 30 minutes before turning out onto a wire rack to cool completely.  Place the cooled lemon bundt cake on a cake platter.


In a small mixing bowl beat the cream cheese and butter together until smooth.  Add the fresh lemon juice and a tiny bit of yellow food color.  At first this is going to seem like not enough frosting but it will be.  The easiest way to drizzle this over the bundt cake is to put the cream cream frosting in a disposable frosting bag and pipe it over.
INGREDIENTS
LEMON BUNDT CAKE
1 (15.25 oz) pkg. Lemon Cake Mix
1 (3.9 oz.) pkg. Instant Lemon Pudding Mix
1 Cup Sour Cream
1 Cup Vegetable Oil
4 Large Eggs
1/2 Cup Water
LEMON CREAM CHEESE ICING
1 1/2 oz Cream Cheese (softened)
1 Tbs. Butter (softened)
1/2 Cup Powdered Sugar
2 Tbs. Fresh Lemon Juice
Lemon Glaze
1/4 Cup Powdered Sugar
2 Tbs. Fresh Lemon Juice
White Chocolate
6 oz White Chocolate Chips

INSTRUCTIONS
LEMON BUNDT CAKE
Preheat the oven to 350 degrees.  Prepare a 10 cup bundt pan by making sure it is well greased.  (See my post for this recipe for a great tip on how to do this).
In a mixing bowl, whisk together the cake mix and the pudding mix.
Add the sour cream, veg. oil, eggs and water.  Mix well.  Pour into the prepared bundt pan.
Bake at 350 degrees for 40-45 minutes.  A skewer should come out clean.  Cool at least 30 minutes in the pan before turning out onto a cooling rack.  Cool cake completely.
LEMON CREAM CHEESE ICING
Beat the cream cheese and butter until well combined.
Beat in the powdered sugar.
Add the lemon juice and 1 Tbs. Milk.  After beating well, if you feel you would like the icing a little thinner then add a little more milk.  Drizzle over the completely cooled bundt cake.
Lemon Glaze

Whisk the ingredients for the glaze together and drizzle it over the bundt cake.
White Chocolate

Melt the white chocolate chips and drizzle over the bundt cake.  I find it is easiest for me to melt the white chocolate and quickly put it in a disposable frosting bag to drizzle it the way I want.

Tuscan Sausage and White Bean Soup

     
HOW TO MAKE TUSCAN SAUSAGE AND WHITE BEAN SOUP
Heat butter in a saucepan; add onion and garlic and cook for 1 to 2 minutes.  Stir in flour.  Slowly add evaporated milk and chicken broth, stirring constantly.  Bring the mixture to a boil, and add cooked sausage and undrained beans.  Heat through, and season to your liking with salt and black pepper.

One thing to keep in mind is that this is small-batch recipe and you’ll get 4 servings, so definitely double it for larger families or if you want leftovers.
Ingredients :
  • 1/4 cup butter
  • 1/2 cup onion chopped
  • 2 cloves garlic finely chopped
  • 1/4 cup flour
  • 1 12 oz. can evaporated milk
  • 1 14.5 oz. can chicken broth
  • 1/2 lb. ground pork sausage cooked and drained
  • 1 15.5 oz. can undrained cannellini beans
  • Salt and Pepper
Instructions :
1. Melt butter in medium saucepan.
2. Add onion and garlic; cook for 1 to 2 minutes while stirring occasionally or until onion is tender.
3. Stir in flour.
4. Slowly add the evaporated milk and chicken broth while stirring constantly.
5. Once the mixture comes to a complete boil, add sausage and beans.
6. Heat through, and season with salt and pepper.
Notification
This is just an example, you can fill it later with your own note.
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