Good Morning-Cheesy Egg Muffin



INGREDIENTS

Onion-1 ( finely chopped )
Tomato-1 ( chopped )
Chicken luncheon-1 small sliced ( chopped )
Baked beans-2 spoon
Black pepper powder-1/2 spoon
Mozzarella cheese-1 pc ( chopped )

DIRECTIONS

  1. Neat the egg together till smooth with salt and pepper powder.. Later take our muffin tray..
  2. Add the onion and tomatoes on all the space.. Later add some beans and chicken luncheons.
  3. Pour the egg mixture and immerse the cheese cubes in the middle..
  4. Bake the muffins on a preheated oven at 180 degree for 10 mins or so and watch your muffins raise ..( I took 9 mins )!!
Source : Nimmiafzal


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Polpette Alla Fiorentina



INGREDIENTS

For The Meatballs

900g (2lb) grassfed ground beef
2 cups raw cauliflower, grated
1 small onion, diced
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
2 tbsp Dijon mustard
2 large eggs
1 tsp Himalayan salt
1 tsp freshly cracked black pepper
1/2 tsp baking soda
1 tbsp dried oregano
1 tbsp dried thyme
1 tsp onion powder
1 tsp garlic powder
1 tsp chili pepper flakes
1/2 tsp freshly grated nutmeg

For The Sauce

1 large can diced tomatoes
1 small can tomato paste
2 cups water
1 tsp Himalayan salt
1/2 tsp ground white pepper
1 tbsp dried oregano
1 tbsp dried thyme
1 tsp onion powder
1 tsp garlic powder
1 tsp chili pepper flakes
1 tsp fennel seeds
454g baby spinach leaves, roughly chopped

DIRECTIONS

  1. Add all the ingredients for the meatballs to a large mixing bowl and knead well with clean hands to fully combine.
  2. Form into 16-18 meatballs, roughly the size of a squash ball (a medium sized spring loaded ice cream scoop really helps to do this quickly and efficiently).
  3. Place a large heavy skillet over medium high heat and add a liberal amount of cooking fat, preferably lard or ghee. Sear the meatballs in batches, about 6-8 at a time, until they get nice and browned all around, about 4-5 minutes, then transfer them to a large stockpot while you work on the rest of the meatballs.
  4. Once all the meatballs have been seared, add tomatoes, water, tomato paste and spices to the stock pot. Bring to a boil, reduce the heat, cover and cook the meatballs for about one hour on a slow simmer, stirring very delicately from time to time. Remove the lid and continue cooking for about 20 minutes, until the sauce thickens. Kill the heat, add the spinach and very delicately mix it in. Cover the pot and let the dish rest for 5 to 10 minutes until the spinach is completely wilted.

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American Pancakes With Bacon And Maple Syrup




INGREDIENTS

1 cup flour
1 tsp baking powder
45 g butter
1 cup milk
2 eggs
pinch of salt
maple syrup

DIRECTIONS

  1. Mix the milk, eggs and melted butter until smooth, Add the flour, baking powder and salt and continue mixing until you get a creamy batter.While you make the pancakes put the bacon in the oven to grill until crispy.
  2. Put a non stick pan on a low heat and pour from the batter until you get a round pancake, don't worry if the circle is not perfect they will get eaten anyway. You can make them as big or small as you like.
  3. Flip the pancake when it turns golden brown. You will notice little bubbles in the batter when the pancake is ready. Make sure you keep an eye on them because they cook really quick.
  4. Keep doing this until you finish all the batter, I made around 10 pancakes. When ready take the bacon out of the oven and place on a paper towel to get rid of the exes fat. serve hot with maple or golden syrup.
Source : Cook with Anna


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Pie With Chicken And Bell Peppers



INGREDIENTS:

The pastry:

160g of flour
100 g of butter
3/4-1 egg

Filling:

3 bell peppers
1 onion
3 cloves of garlic
200-250 g of chicken breast
½ tsp of salt
2 tbsp of oil
2 eggs
1 cup of sour cream
½ of grated cheese
salt and pepper

DIRECTIONS

  1. Turn the oven on 180 degrees C convection.
  2. Mix flour and butter. When it all crumbles, whip an egg lightly and add some of the egg little by little while you mix it all together. Feel your way if you need the whole egg. Once you have a solid lump of pastry dough, it must be covered and in the fridge for 30-60 minutes.
  3. Cut the peppers and onion into slices and put in a big bag. Press the garlic in as well , add oil and ½ teaspoon of salt. Shake, so everything is mixed well.
  4. Put baking paper on a baking sheet and pour the peppers and onions on. Set in the oven for 30 minutes or until they are dark at the ends and soft.
  5. When they are finished in the oven, screw the oven down to 160 degrees C convection.
  6. Cut the chicken into strips and fry in a pan with little oil and salt.
  7. Butter the baking tin. Roll the pastry out, and put it in the baking tin. Pre-bake the dough in the oven for 5-10 minutes.
  8. Once the pie dough is taken out, you add the chicken so that it covers the entire bottom. Get the pepper mix on top and spread out.
  9. Get the 2 eggs in a bowl and whip with sour cream, add a bit of salt and pepper. Pour it on top of the filling, beware, maybe there is not room for it all.
  10. Sprinkle the cheese on the top.
  11. Get the pie in the oven and bake for about 40 minutes.
  12. Serve warm but it is also delicious as a cold pie for lunch!
Source : One Kitchen


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Raisin and Peanut Power Bar Pumpkins
































INGREDIENTS

1 cup roasted and salted peanuts
1 1/2 cups California Golden Raisins
1/3 cup finely grated carrots
optional, 1 drop all natural red food coloring

DIRECTIONS

  1. I grated my carrots using a micoplane grater and used a food processor to make my power bars. If you don't have a food processor, you can still make these but you'll be doing a lot of chopping.
  2. Toss the peanuts, raisins, carrots into the bowl of a food processor and pulse until everything is very finely ground. The dough will be quite yellow, so add a drop of natural red food coloring, if desired.
  3. Refrigerate 20 minutes.
  4. Scoop out 12 heaping tablespoonfuls of dough onto a parchment paper lined baking sheet. Refrigerate for 20 more minutes.
  5. Roll into balls.  Use a toothpick or skewer to create grooves around each ball. Poke a hole in the top of each and insert a darkly colored golden raisin into each.


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Creamy Autumn Lasagna
























INGREDIENTS

For The Sauce (can be made ahead and refrigerated until needed) 
3 heads of garlic, tops cut off Extra virgin olive oil 3 tsp. of kosher salt (divided) 
3 lbs. cubed butternut squash 1/2 tsp. dried oregano 1/2 tsp. dried basil 1 tsp. dried rubbed sage 1/2 tsp. cracked black pepper 1 cup chicken (or veggie) broth (warmed) 2 cups half and half (warmed) 4 oz. cream cheese (or mascarpone - I just happened to have cream cheese on hand) 1/3 cup freshly grated parmesan cheese 

Ingredients For The Lasagna 
Extra virgin olive oil 1 1/2 lbs. ground turkey 1/2 tsp. dried oregano 1/2 tsp. dried basil Salt & Pepper to taste 1/2 tsp. garlic powder 2 tsp. fresh sage leaved (chopped) 12 cooked lasagna noodles 2 heaping cups of raw baby spinach leaves 3 cups shredded mozzarella 1/2 cup panko breadcrumbs 

DIRECTIONS

  1. Make the sauce: Preheat oven to 400 degrees, drizzle olive oil over the heads of garlic, sprinkle with salt, then wrap each head tightly in foil, placing them directly on the oven rack. Once they've been roasting for about 10 minutes, toss the squash together with olive oil, salt & pepper and spread into an even layer on a rimmed baking sheet. Roast alongside the garlic for 35-40 minutes until tender. Remove the garlic and squash from the oven, allowing them to cool slightly. Squeeze the cloves of garlic out into a small bowl and mash with a fork, set aside. Add the squash to a large dutch-oven style pot and use an immersion blender to puree until smooth (you could also use a food processor if you don't have an immersion blender). Add the roasted garlic to the squash and continue to puree until completely blended. Put the pot over low heat and add in the broth and half and half, whisk to incorporate, then add in the cream cheese, parmesan, basil, sage, oregano, pepper and salt to taste. Continue to heat slowly and whisk until all the ingredients are incorporated and the sauce is smooth. Either set aside to use the sauce immediately or refrigerate until ready to use. 
  2. Make the lasagna: Preheat the oven to 350 degrees and lightly mist a 9x13 pan with nonstick cooking spray. Set aside. Brown the ground turkey in a large skillet with 1 tbsp. olive oil, seasoned with salt, pepper, oregano, basil and garlic powder. Once the turkey is no longer pink, remove from heat and set aside. Add about 1 cup of the sauce to the bottom of the baking dish, then layer lasagna noodles on top, add another cup or so of the sauce then add the ground turkey. Top the turkey with 1 cup of the baby spinach leaves and drizzle lightly with olive oil. Add about 3/4 cup of the mozzarella and repeat the layering process until you are done with ingredients, finishing with a final layer of noodles and sauce on top. Sprinkle the remaining mozzarella over the top, then sprinkle on the panko breadcrumbs and mist lightly with nonstick spray. Bake for 30-40 minutes, until all the cheese has melted and the top is lightly golden. Let sit for 10-15 minutes before slicing and serving. 
Source : A Tasty Mess
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Creamy Mushroom Soup






















INGREDIENTS

½ cup unsalted butter
½ large yellow onion
400g cremini mushrooms
1 tbsp pepper
½ tbsp thyme
4 tbsps flour
1 ½ cup chicken broth
½ of half and half cream

DIRECTIONS

  1. Chop onion into small thin pieces. In a large pot melt butter and sautée onions for 3-4 minutes, or until translucent.
  2. Chop cremini mushrooms into half slices, and add to pot. Stir consistently for 5-7 minutes, or until the mushrooms are sautéed. Add spices (pepper and thyme) while stirring. At this point you will see the mushrooms and onions to be tender, and juices from butter and mushrooms will appear.
  3. Add flour to the pot, this will allow mushrooms mixture to thicken. Let cook for 5-7 more minutes.
  4. Transfer mushroom mixture into a blender. Blend at medium speed for 5 minutes, or until velvety smooth. Bring mixture back to pot at medium heat.
  5. Add chicken broth to mixture, use hand blender to blend. Add cream to mixture, again use hand blender to blend.
  6. Heat soup to serve. Transfer soup to bowls. Enjoy!
  7. For presentation purposes you can add a sautéed mushroom in the middle of each soup bowl.

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Sweet Potato & Black Bean Enchiladas


INGREDIENTS


1 cup red enchilada sauce (homemade or canned)
1 teaspoon olive oil
2 1/2 cups peeled sweet potato, cut 1/2-inch-dice
salt and pepper, to taste
1 small onion, diced
5 cloves garlic, minced
1 jalapeno, seeded and diced
10 oz can Rotel tomatoes with green chilies
1 can black beans, rinsed and drained
1/4 cup cilantro
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 cup water
8 medium-sized flour tortillas
1 cup Daiya Pepper Jack shredded cheese
2 tablespoons chopped scallions, for garnish
Toffuti sour cream, for serving (optional)

DIRECTIONS

  1. Preheat the oven to 400°F. Cover bottom of a large baking dish with a thin layer of enchilada sauce (about 1/3 cup).
  2. Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.  
  3. Add cubed sweet potato, Rotel tomatoes, black beans, water,  cilantro, cumin and chili powder and season with salt and pepper to taste.  
  4. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.
  5. Place about a 1/2 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling.
  6. Top with remaining enchilada sauce and cheese (and any leftover filling).
  7. Bake, covered with foil until hot and the cheese is melted, about 15 minutes.  
  8. Top with scallions and eat with sour cream if desired.

Source : Glo's Kitchen


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White Chocolate Chip Lemon Muffins with Macadamia Nut Struesel



INGREDIENTS

For the Muffins

1 cup butter, melted, slightly cooled
6 oz plain Greek yogurt, such as Chobani
4 eggs lightly beaten
Juice and zest from two lemons
2 ½ cups flour
1 ¾ cup sugar
½ teaspoon baking soda
½ salt
1 cup white chocolate chips

For the streusel 

1 tablespoon butter melted
¼ cup brown sugar
½ teaspoon cinnamon
½ cup chopped macadamia nuts

For the glaze

¾ cup powdered sugar
4 Tablespoons lemon juice

DIRECTIONS

  1. Preheat oven to 350. Line two muffin tins with liners, set aside.
  2. In a large bowl, whisk together melted butter and Greek yogurt. Add in beaten eggs, lemon zest and lemon juice. Carefully stir in flour, sugar, baking soda and salt. Batter will be thick. Stir in chocolate chips. Using a cookie scoop, fill muffin tins with a generous scoop of batter.
  3. In a small bowl, combine brown sugar, cinnamon, chopped nuts and melted butter. Sprinkle streusel over muffins. You may want to double the streusel! Bake for 18-20 minutes. Let cool in pan for 2-3 minutes before removing to a wire rack to cool.
  4. Once the muffins have cooled, prepare glaze. Combine powdered sugar and lemon juice. Adjust according to your taste and desired consistency. Drizzle glaze over cooled muffins.



Source : The Recipe File



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Butter-Pandan Marbled Cake



INGREDIENTS

250g butter, softened
180g caster sugar
4 eggs (60g each), room temperature
1/2 tsp vanilla extract
190g plain flour
60g cornflour
1 tsp baking powder
1/4 tsp salt
60g coconut milk
1/2 tsp pandan paste

DIRECTIONS
  1. Preheat oven to 170 deg C.  Grease and line an 8 inch round cake pan.
  2. Sift plain flour, cornflour, baking powder and salt together.  Set aside.
  3. Beat the butter until soft.  Then add in sugar and beat until light and fluffy.
  4. Beat in eggs, one at a time and beating well after each addition.  Add vanilla extract and beat until combined.
  5. With the mixer on slow speed, alternately add in the flour mixture and coconut milk, in three additions, beginning and ending with the flour.
  6. Divide batter into two portions.  Add pandan paste into one portion and mix to just combined.
  7. Place a spoon of the plain batter onto the middle of the cake pan and top it with a spoonful of the pandan batter. Continue with alternating batters, making sure to keep placing them into the centre with each addition
  8. Bake for about 50 - 60 minutes or until a skewer inserted into the centre of the cake comes out clean.
  9. Leave the cake in the pan for 10 minutes before turning onto a wire rack to cool.


Source : Minty's Kitchen



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