Awesome cake for every birthday or special occasion! <3
Recipe: http://www.sweetpaulmag.com/food/berries-amp-cream-pound-cake
Recipe: http://www.sweetpaulmag.com/food/berries-amp-cream-pound-cake
Grilled Santa Fe Burger
How to make this awesome burger for your best dinner.
Recipe: http://www.seededatthetable.com/2011/06/24/grilled-santa-fe-burger/
Recipe: http://www.seededatthetable.com/2011/06/24/grilled-santa-fe-burger/
Double Chocolate Protein Muffins
An awesome choccolated dessert with +70% dark chocolate and protein powder
Recipe: http://www.theironyou.com/2012/04/double-chocolate-protein-muffins.html
Recipe: http://www.theironyou.com/2012/04/double-chocolate-protein-muffins.html
Oatmeal Breakfast Bars
An healthy recipe for breakfast. With peanut butter, banana, honey, and oatmeal.
Mediterranean Chickpea Salad
Vegetarian & Gluten free. Only 20 mins to make • Serves 8-12
Get the recipe: http://www.ateaspoonofhappiness.com/mediterranean-chickpea-salad/
Shiitake Bok Choy Soba Noodle Bowl
A gluten free and vegan recipe!
Recipe: http://ahouseinthehills.com/2014/1/20/shiitake-bok-choy-soba-noodle-bowl/
Avocado Hummus With Coriander and Lemon
This is an healthy vegetarian recipe with avocado.
Recipe: http://foodblogandthedog.wordpress.com/2013/03/27/avocado-hummus-with-coriander-and-lemon/
Recipe: http://foodblogandthedog.wordpress.com/2013/03/27/avocado-hummus-with-coriander-and-lemon/
Chicken-and-Broccoli Stir-Fry
Today we propose a fantastic healthy recipe easy to prepare. Under 30 minutes!
Recipe: http://www.marthastewart.com/924838/chicken-and-broccoli-stir-fry
Recipe: http://www.marthastewart.com/924838/chicken-and-broccoli-stir-fry
Cheddar & Leek Savoury Muffins
How to make easy savoury cheese muffin. Pefect for a weekend brunch!
Recipe: http://www.thecheesewarehouse.co.uk/cheddar-leek-savoury-muffins/
Recipe: http://www.thecheesewarehouse.co.uk/cheddar-leek-savoury-muffins/
Chocolate Chip Cookie Dough Brownies
This is a fantastic homemade dessert to try. Recipe for 16 brownies:
Recipe: http://joanne-eatswellwithothers.com/2012/06/recipe-chocolate-chip-cookie-dough-brownies.html
Recipe: http://joanne-eatswellwithothers.com/2012/06/recipe-chocolate-chip-cookie-dough-brownies.html
Sweet and Spicy Pork with Black Bean Salad
Get the best of both sweet and spicy with this delicious pork with black bean salad recipe.
Recipe: http://www.womansday.com/recipefinder/sweet-spicy-pork-black-bean-salad-recipe-125143
Recipe: http://www.womansday.com/recipefinder/sweet-spicy-pork-black-bean-salad-recipe-125143
Easy Slow Cooker Beef Short RIbs Pasta Sauce
We have a fantastic Italian plate, tipical from Umbria. It's perfect for dinner!
Recipe: http://www.italianfoodforever.com/2013/01/easy-slow-cooker-beef-short-ribs-pasta-sauce/
Recipe: http://www.italianfoodforever.com/2013/01/easy-slow-cooker-beef-short-ribs-pasta-sauce/
Angel Food French Toast
A great freanch toast recipe for who loves breakfast so much!
Recipe: http://www.howsweeteats.com/2013/03/angel-food-french-toast/
Recipe: http://www.howsweeteats.com/2013/03/angel-food-french-toast/
Herb Roasted Chicken Recipe
An easy dish to prepare for a great family dinner, the simple roasted chicken.
Recipe: http://www.marcussamuelsson.com/recipe/herb-roasted-chicken-recipe
Recipe: http://www.marcussamuelsson.com/recipe/herb-roasted-chicken-recipe
Beyonce’s Simple Super Bowl Guacamole Recipe
For anyone who loves the guacamole. Beyonce shared her favorite formula and all the ingredients are easy to find.
Recipe: https://celebrity.yahoo.com/news/beyonce%E2%80%99s-simple-super-bowl-guacamole-recipe-183955628.html
Recipe: https://celebrity.yahoo.com/news/beyonce%E2%80%99s-simple-super-bowl-guacamole-recipe-183955628.html
Greek Fish Stew
A fast and healthy recipe stew with shellfish, whole fish, lemon, onion and water.
TOTAL TIME: 45 MIN
SERVINGS: 4
Get the recipe: http://www.foodandwine.com/recipes/greek-fish-stew
TOTAL TIME: 45 MIN
SERVINGS: 4
Get the recipe: http://www.foodandwine.com/recipes/greek-fish-stew
Baked-Eggplant Parmesan
This is an awesome homemade food. The best for your dinner
Prep: 20 mins, Total Time: 1 hour 30 mins
Servings: 8
Recipe: http://www.marthastewart.com/313564/baked-eggplant-parmesan?czone=food%2Fcomfort-foods-center%2Fcomfort-foods-dishes&gallery=275541&slide=313564¢er=854190
Prep: 20 mins, Total Time: 1 hour 30 mins
Servings: 8
Recipe: http://www.marthastewart.com/313564/baked-eggplant-parmesan?czone=food%2Fcomfort-foods-center%2Fcomfort-foods-dishes&gallery=275541&slide=313564¢er=854190
Chicken Afritada Stew With Pineapple
An awesome Filipino alternative chicken stew.
Prep time: 20 mins Cook time: 50 mins Total time: 1 hour 10 mins
Serves: 4
Here the recipe: http://yummyaddiction.com/chicken-afritada-with-pineapple/
Prep time: 20 mins Cook time: 50 mins Total time: 1 hour 10 mins
Serves: 4
Here the recipe: http://yummyaddiction.com/chicken-afritada-with-pineapple/
“The Canadian” Pizza Grilled Cheese
A great alternative to have a italian pizza.
Recipe: http://bsinthekitchen.com/the-canadian-pizza-grilled-cheese/
Recipe: http://bsinthekitchen.com/the-canadian-pizza-grilled-cheese/
Baked Spaghetti Lasagna
Lasagna takes considerable time to make and it is darling of the families, therefore, always try to make its process more and more easy and simple. Actually, this is so easy and you will enjoy while you are making this. If you read this recipe thoroughly and learn it then you will be able to make it in short time.
Put the cheese mixture with baked spaghetti in a 9 X 13 plate and cook it for 25-32 minutes. At the same moment, brown up beef according to your need and mix in a jug of marinara. When the pasta is ready and baked then immediately cut it into few pieces, if you cut it in square shape then it will be better and then put sauce mixture on it. Families love this as much as the customary lasagna.
It create a full 9 X 13 pan however the recipe may will be simply cut in half. I really like that the pasta cuts simply into squares and it is simple to serve up- it is so simple, easy and needs very little efforts then regular lasagna.
Ingredients
- 5 cups sliced mozzarella 1 cup ricotta cheese
- 1 (16 oz) pkg Spaghetti, cooked it as stated on the package
- 1 cup half and half
- ½ cup Parmesan cheese, divided
- 1 tsp minced garlic
- 1 (24 oz) jar marinara sauce
- pepper to taste
- 1 tsp oregano
- 1 tsp salt
- 1 lb ground beef or sausage
- 1 cup sour cream
- 1 tsp basil
Instructions
- Heat up the oven up to 350 degrees.
- Spray a 9 x 13 inch cooking dish with non-stick cooking spray; put aside.
- In a very giant bowl, mix the ricotta, half and half, sour cream, salt, pepper, garlic, basil, ¼ cup of parmesan cheese, mozzarella, and oregano.
- When you mix up the toss with the baked spaghetti, then put the blend into ready 9 X 13 pan and expand it therefore the mixture is still in the pan. Shake over with lasting ¼ cup Parmesan cheese and cover it with a sheet.
- After that, cook it on 350 degree for 28 to 32 minutes.
- When the paste is going to be ready, you brown meat (beef) in a big skillet. Drain off any oil. Then mix it in a suitable pot of marinara and then heat it until hot.
- Now it is ready to serve, cut pasta into slices and pour meat sauce on its surface.
The Best Gazpacho Recipe
Prep Time: 25 min
Total Time: 25 min
Servings: 2 servings
Recipe: http://www.topappetizerrecipes.net/cook-your-own-32-spanish-appetizer-dishes-with-ease/4/
Spot Prawns And Rice Jambalaya
Ingredients
2 Tbsp Olive Oil
3 Cloves Garlic, smashed
3 ½ to 4 lbs Spot Prawns
1 Cube Chicken Stock, optional
1 Large Yellow or White Onion, peeled and chopped
2 Cloves Garlic, peeled and chopped
3 Ribs Celery, diced
1 Large Red Pepper, diced
1 Large Green Pepper, diced
3 Jalapeno Peppers, seeded and chopped
1 Bay leaf
1 tsp Creole or Cajun Seasoning
1 tsp Dried Oregano
3 Cups (600g) Long Grain Rice, rinsed and drained
1 Can (14.5oz) Diced Tomatoes
900 ml Spot Prawn Stock
Sea Salt
Freshly Ground Black Pepper
1 Cup Frozen Peas, thawed
Coriander Leaves, for garnishing
Method
For the Spot Prawn Stock/Broth: In a heavy-based pot, heat 2 Tbsp of olive oil, add garlic, and give it a quick stir. When you can smell the garlic, toss in prawns and continue to stir until the prawns are almost cook. Transfer the prawns into a large bowl and let it cool slightly. Peel the prawns and reserved the shells and heads. Return the shells and heads into the same pot and fill about 6 cups of water together with the chicken stock cube, if using. Bring it to a boil, lower the heat and simmer for about 45 minutes. Strain the shells, heads, garlic, and discard.
Heat the olive oil in a stockpot over medium-high heat. Add the olive oil, onion, garlic, celery, peppers, bay leaf, Creole or Cajun seasoning, oregano, with a little and pepper. Stir the vegetable mixture with a wooden spoon, for about 4 to 5 minutes, or until the vegetables are tender. Then add the rice, give it a good stir, and mix in the tomatoes and about 900 ml of prawn stock. Bring it to a boil, adjust the seasoning, and lower the heat to simmer, covered, about 15 minutes. Carefully top with peas and peeled prawns. Cover and simmer for another 8 to 10 minutes or until the peas and prawns are heated through. Fluff the rice mixture with a fork and serve immediately.
Serves 6 to 8
Source: http://www.seasaltwithfood.com/2011/05/spot-prawns-and-rice-jambalaya.html
2 Tbsp Olive Oil
3 Cloves Garlic, smashed
3 ½ to 4 lbs Spot Prawns
1 Cube Chicken Stock, optional
1 Large Yellow or White Onion, peeled and chopped
2 Cloves Garlic, peeled and chopped
3 Ribs Celery, diced
1 Large Red Pepper, diced
1 Large Green Pepper, diced
3 Jalapeno Peppers, seeded and chopped
1 Bay leaf
1 tsp Creole or Cajun Seasoning
1 tsp Dried Oregano
3 Cups (600g) Long Grain Rice, rinsed and drained
1 Can (14.5oz) Diced Tomatoes
900 ml Spot Prawn Stock
Sea Salt
Freshly Ground Black Pepper
1 Cup Frozen Peas, thawed
Coriander Leaves, for garnishing
Method
For the Spot Prawn Stock/Broth: In a heavy-based pot, heat 2 Tbsp of olive oil, add garlic, and give it a quick stir. When you can smell the garlic, toss in prawns and continue to stir until the prawns are almost cook. Transfer the prawns into a large bowl and let it cool slightly. Peel the prawns and reserved the shells and heads. Return the shells and heads into the same pot and fill about 6 cups of water together with the chicken stock cube, if using. Bring it to a boil, lower the heat and simmer for about 45 minutes. Strain the shells, heads, garlic, and discard.
Heat the olive oil in a stockpot over medium-high heat. Add the olive oil, onion, garlic, celery, peppers, bay leaf, Creole or Cajun seasoning, oregano, with a little and pepper. Stir the vegetable mixture with a wooden spoon, for about 4 to 5 minutes, or until the vegetables are tender. Then add the rice, give it a good stir, and mix in the tomatoes and about 900 ml of prawn stock. Bring it to a boil, adjust the seasoning, and lower the heat to simmer, covered, about 15 minutes. Carefully top with peas and peeled prawns. Cover and simmer for another 8 to 10 minutes or until the peas and prawns are heated through. Fluff the rice mixture with a fork and serve immediately.
Serves 6 to 8
Source: http://www.seasaltwithfood.com/2011/05/spot-prawns-and-rice-jambalaya.html
Artichoke Risotto
5 - 6 Cups Chicken Broth
6 Small Artichokes, Cleaned & Sliced (See Above) 4 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish)
2 Tablespoons Olive Oil
1/2 Cup Finely Chopped Onion 1 1/2 Cups Arborio Rice 1/2 Cup Dry White Wine
Zest & Juice From One Lemon 1/2 Cup Grated Parmesan Cheese
1/3 Cup Chopped Fresh Parsley
Directions:
Place the broth in a pot with the artichokes and keep warm.
Heat the 2 tablespoons of butter, and oil in a heavy saucepan.
Add the onions and cook until they are translucent.
Add the rice and stir until it is well coated with the butter.
Add the white wine, and stir continually over medium heat until it is absorbed.
Start to add 1/2 cup of hot broth, stirring as it is absorbed.
Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 10 minutes, then add the artichokes to the pot with the rice as well.
Continue to add broth ladle full by ladle full for another 10 to 15 minutes or until the rice is cooked, but remains slightly firm to the teeth, and the artichokes are tender.
Remove from the heat, add the remaining butter, lemon juice, zest, and the Parmesan cheese.
Stir in the chopped parsley and serve, offering additional cheese if desired.
Source: http://www.italianfoodforever.com/2012/05/artichoke-risotto/
Creamy Risotto With Wild Asparagus
Ingredients:
1 Bunch of Asparagus
3 Tablespoons Unsalted Butter at Room Temperature
1/2 Cup Grated Pecorino Romano Cheese (or Parmesan)
1/2 Cup Fresh Parsley Leaves
Zest from 1 lemon
1/4 Cup Olive OIl
1 Small Onion, Peeled & Finely Diced
1 1/3 Cups Arborio or Carnaroli Rice
1/2 Cup Dry White Wine
6 Cups Vegetable or Chicken Broth, Homemade Preferred
Sea Salt & Black Pepper to Taste
To Serve:
Additional Grated Pecorino (or Parmesan Cheese)
Directions:
Trim the bottom of the asparagus spears, discarding the woody bottoms.
Cut the tips in 2-inch pieces and set aside.
Cut the rest of the spears in 1-inch pieces, and blanch in a pot of boiling water until tender.
Use a slotted spoon to remove the asparagus pieces and place in a food processor.
Blanch the asparagus tips in the same water until tender crisp.
Drain, and run under cool water, then set aside.
Add the butter and cheese to the food processor, pulse until you have a smooth mixture, then set aside until needed.
On a cutting board, chop the parsley and lemon zest together until finely chopped, then set aside.
In a heavy bottom saucepan, heat the oil until lightly smoking over medium heat.
Cook the onion until translucent, stirring often, about 5 to 6 minutes.
Add the rice, and stir to coat well with the onions and oil.
Cook the rice, stirring continuously for 2 to 3 minutes
Bring broth to a simmer in a medium saucepan.
Add the wine to the rice and stirring often, cook until it has been completely absorbed.
Begin to add a ladleful of broth at a time, stirring the rice until it has been absorbed before adding another.
Continue to cook the rice in this manner until it is "al dente", or just with a little bite, about 25 minutes total cooking time for the rice.
Remove from the heat and stir in the asparagus puree, and stir firmly until it has completely blended into the rice.
Add half the parsley and lemon mixture and stir this into the rice as well.
Serve the risotto in four individual bowls, then garnish with the reserved asparagus tips and remainder of the parsley and lemon mixture.
Offer additional grated cheese at the table.
Source: http://www.italianfoodforever.com/2013/05/creamy-risotto-with-wild-asparagus/
Chicken Tostada Salad
Ingredients (4 servings)
4 each- 5 inch flour tortillas
2 tablespoons olive oil (plus more for brushing on tortillas)
Boneless skinless chicken breast, cut into bit size pieces
For the chicken seasoning
1/2 teaspoon ground coriander
1 tablespoon chili powder
1/8 teaspoon garlic powder
1 tablespoon smoked paprika
1 teaspoon salt
Pinch ground black pepper
1/4 teaspoon ground cumin
For the toppings
Corn salsa (recipe)
2 tablespoons canned black beans, drained
1 head iceberg lettuce, chopped
For the dressing
4 tablespoons Mexican crema
2 teaspoons Chipotle tabasco sauce
Juice from 1 lime
1 teaspoon fresh cilantro, chopped
Small pinch of salt
Directions
Preheat oven to 350 degrees F.
Brush each tortilla with oil on both sides.
Using a muffin tin turned upside down, press the tortillas into a shell shape in between the muffin cups.
Bake for 15 minutes or until golden brown. Allow to cool.
Prepare salsa.
In a small mixing bowl, combine all the dressing ingredients and stir until combined. Set aside.
Sprinkle the chicken seasoning to the chicken and mix well.
In a large sauté pan add 1 tablespoon olive oil and heat over medium heat.
Sauté chicken until browned. Remove from pan and set aside.
Take a cooled tostada shell and add the iceberg lettuce.
Add the cooked chicken, then the corn salsa and drizzle with the crema dressing.
Serve with your favorite toppings, cheese, sour cream, avocado.
Source: http://www.culinaryginger.com/2014/05/chicken-tostada-salad.html
4 each- 5 inch flour tortillas
2 tablespoons olive oil (plus more for brushing on tortillas)
Boneless skinless chicken breast, cut into bit size pieces
For the chicken seasoning
1/2 teaspoon ground coriander
1 tablespoon chili powder
1/8 teaspoon garlic powder
1 tablespoon smoked paprika
1 teaspoon salt
Pinch ground black pepper
1/4 teaspoon ground cumin
For the toppings
Corn salsa (recipe)
2 tablespoons canned black beans, drained
1 head iceberg lettuce, chopped
For the dressing
4 tablespoons Mexican crema
2 teaspoons Chipotle tabasco sauce
Juice from 1 lime
1 teaspoon fresh cilantro, chopped
Small pinch of salt
Directions
Preheat oven to 350 degrees F.
Brush each tortilla with oil on both sides.
Using a muffin tin turned upside down, press the tortillas into a shell shape in between the muffin cups.
Bake for 15 minutes or until golden brown. Allow to cool.
Prepare salsa.
In a small mixing bowl, combine all the dressing ingredients and stir until combined. Set aside.
Sprinkle the chicken seasoning to the chicken and mix well.
In a large sauté pan add 1 tablespoon olive oil and heat over medium heat.
Sauté chicken until browned. Remove from pan and set aside.
Take a cooled tostada shell and add the iceberg lettuce.
Add the cooked chicken, then the corn salsa and drizzle with the crema dressing.
Serve with your favorite toppings, cheese, sour cream, avocado.
Source: http://www.culinaryginger.com/2014/05/chicken-tostada-salad.html
Zucchini Noodles with Pesto
Yield: Serves 4Prep Time: 15 minutesTotal Time: 15 minutes
Turn your zucchini into noodles and toss with fresh basil pesto. A fresh and healthy meal in minutes!
Ingredients:
4 small zucchini, ends trimmed
2 cups packed fresh basil leaves
2 cloves garlic
1/3 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
Cherry or grape tomatoes, optional
Directions:
1. Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.
2. Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.
3. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.
Note-if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.
Source: http://www.twopeasandtheirpod.com/zucchini-noodles-with-pesto/
Turn your zucchini into noodles and toss with fresh basil pesto. A fresh and healthy meal in minutes!
Ingredients:
4 small zucchini, ends trimmed
2 cups packed fresh basil leaves
2 cloves garlic
1/3 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
Cherry or grape tomatoes, optional
Directions:
1. Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.
2. Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.
3. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.
Note-if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.
Source: http://www.twopeasandtheirpod.com/zucchini-noodles-with-pesto/
Italian Grilled Margherita Sandwiches
Prep Time: 15 minutes Cook Time: about 10 minutes Level: easy Makess: 2 sandwiches
Ingredients:
- 4 (1/2-inch) slices crusty Italian bread
- 1 large garlic clove, quartered
- 4 to 6 thin slices whole-milk mozzarella cheese (about 3 oz.)
- 1 large plum tomato, thinly sliced
- 2 tablespoons thinly sliced fresh basil
- 1/2 teaspoon garlic-pepper seasoning
- 2 tablespoons extra-virgin olive oil
Directions:
Rub both sides of each bread slice with garlic. Place 2 slices on work surface; top each with one-fourth of the cheese and half of the tomato and basil. Sprinkle each with 1/8 teaspoon of the seasoning; top with remaining cheese and bread slices.
Brush tops of sandwiches with some of the oil; sprinkle with some of the seasoning. Heat 1 teaspoon of the oil in large skillet over medium heat until hot. Place sandwiches, brushed-sides down, in skillet; cover and cook 4 to 5 minutes or until golden brown and cheese on bottom of sandwich begins to melt.
Reduce heat to medium-low. Brush tops of sandwiches with remaining oil; sprinkle with remaining seasoning. Turn; cover and cook 2 to 4 minutes or until golden brown and cheese is melted.
Source: http://www.fullforkahead.com/2013/06/14/grilled-margherita-sandwiches/
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