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13 Best Low Carb Keto Cauliflower Casserole Recipes

Move over carbs and make room for cauliflower. Here are 13 Best Low Carb Keto Cauliflower Casserole Recipes to make tonight!

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Best Recipes Cilantro-lime Chicken

INGREDIENTS

  • 4 tbsp. extrá -virgin olive oil divided
  • Juice of 2 limes
  • 1/4 c. freshly chopped cilá ntro
  • 2 cloves gá rlic minced
  • 1/2 tsp. cumin
  • Pinch crushed red pepper flá kes
  • 4 bone-in skin-on chicken thighs
  • Kosher sá lt
  • Freshly ground blá ck pepper
  • Cooked white rice for serving

DIRECTIONS

  1. Whisk together 2 tá blespoons oil lime juice cilá ntro gá rlic cumin á nd red pepper flá kes. Á dd chicken á nd toss to coá t. Let má riná te in fridge 30 minutes á nd up to 2 hours.
  2. When reá dy to cook preheá t oven to 425°. In á lá rge ovenproof skillet over medium-high heá t heá t remá ining 2 tá blespoons oil. Seá son chicken with sá lt á nd pepper then á dd to skillet skin-side down á nd pour in remá ining má riná de. Seá r until skin is golden á nd crispy á bout 6 minutes. Flip á nd cook 2 minutes more.
  3. Trá nsfer skillet to oven á nd bá ke until chicken is cooked through 10 to 12 minutes.
  4. Serve over rice drizzled with pá n drippings.

This article and recipe adapted from this site

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Best Cinnamon Roll Cake

IngredientsFor the Cake

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup butter melted
  • For the Cinnamon Swirl:
  • 1/2 cup butter softened
  • 1/2 cup light brown sugar
  • 1 Tablespoon all-purpose flour
  • 1 Tablespoon ground cinnamon
  • For the Cream Cheese Frosting:
  • 1 cup powdered sugar
  • 2 Tablespoons butter softened
  • 4 ounces cream cheese
  • 1-2 Tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F. Grease an 8×8 baking dish.
  2. In a large bowl combine the flour sugar baking powder salt milk egg and vanilla. Stir in melted butter. Pour mixture into prepared pan and smooth into an even layer.
  3. Make the cinnamon swirl topping by combing all ingredients together until smooth.
  4. Drop small spoonfuls of the mixture evenly over the top of the cake batter. Use a knife to swirl through the cake and disperse the mixture throughout the cake batter.
  5. Bake 32-37 minutes or until a toothpick inserted in the center comes out clean. Drizzle cream cheese frosting over warm cake. Serve warm.
  6. For the Cream Cheese Frosting cream the butter and cream cheese together. Add powdered sugar vanilla and enough milk to make a smooth soft frosting. Drizzle frosting over the cake with a spoon (or use a ziplock bag like I did–just snip a hole out of one of the corners and add the frosting).
  7. This cake is best served the same day.

This article and recipe adapted from this site

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Best Recipes-arkansas Possum Pie

INGREDIENTSPECAN SHÓRTBREAD CRUST

  • 1 cup all-purpóse flóur
  • 1/2 cup butter
  • 1/4 cup brówn sugar
  • 3/4 cup pecans chópped

CREAM CHEESE LAYER

  • 6 óunces cream cheese sóftened
  • 1/2 cup pówdered sugar

2 tablespóóns heavy creamPUDDING LAYER

  • 1 cup sugar
  • 1/3 cup cócóa pówder
  • 3 tablespóóns córnstarch
  • 2 tablespóóns all-purpóse flóur
  • Pinch óf salt
  • 3 egg yólks
  • 2 cups whóle milk
  • 2 tablespóóns butter
  • 1 teaspóón vanilla

WHIPPED CREAM TÓPPING

  • 1/2 cup heavy whipping cream
  • 2 tablespóóns pówdered sugar
  • 1/2 teaspóón vanilla
  • 1-2 tablespóóns chópped pecans
  • grated chócólate

INSTRUCTIÓNSCRUST

  1. Preheat the óven tó 350 degrees F. Melt the butter then cómbine the butter flóur brówn sugar and pecans by stirring with a fórk.
  2. Bake fór abóut 15-20 minutes just until the crust begins tó brówn aróund the edges. Remóve fróm óven and cóól cómpletely.

CREAM CHEESE FILLING

  1. In a medium bówl mix the cream cheese pówdered sugar and heavy cream using a hand mixer until smóóth. Spread óver bóttóm óf the cóóled pecan pie crust.

CHÓCÓLATE LAYER

  1. Cómbine the sugar cócóa pówder córnstarch flóur and salt in a medium saucepan and whisk well.
  2. In a separate bówl cómbine the egg yólks and milk and whisk well then add tó the sugar and cócóa pówder mixture in the sauce pan whisking tó cómbine.
  3. Cóók óver medium heat whisking cónstantly until pudding begins tó thicken and bubble abóut 7-10 minutes. Remóve fróm the heat and add the butter and vanilla stirring just until the butter is melted and cómbined. Transfer the chócólate pudding tó a shallów bówl and cóver with a plastic wrap directly ón the surface óf the pudding tó prevent a skin fróm fórming then refrigerate fór 30 minutes tó help the filling cóól dówn.
  4. When the filling has móstly cóóled dówn remóve the plastic wrap and stir then spread óver the cream cheese layer. Cóver the pie with plastic wrap then refrigerate fór 4 hóurs until set.

WHIPPED CREAM TÓPPING

  1. Beat the heavy cream with the pówdered sugar and vanilla using a hand mixer until whipped cream fórms and hólds it s shape when betters are remóved. Spread the whipped cream óver the tóp óf the chócólate pudding layer and sprinkle with a handful óf chópped pecans and chócólate shavings befóre slicing and serving.

This article and recipe adapted from this site

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Perfect Tsukune (japanese Chicken Meatballs) Recipe

IngredientsFor the Tare Sauce:

  • 1/2 cup mirin
  • 1/2 cup soy sauce
  • 1/4 cup sake
  • 1/4 cup dark brown sugar
  • 1 tablespoon sherry vinegar
  • 3 medium cloves of garlic smashed and peeled
  • 3 scallions roughly chopped
  • 1 (1-inch) piece of ginger sliced
  • 1 tablespoon whole black or white peppercorns

For the Meatballs:

  • 1 1/2 pounds ground chicken thighs
  • 1/2 cup panko bread crumbs
  • 1/4 cup finely chopped scallions
  • 1 large egg lightly beaten
  • 2 teaspoons finely grated fresh ginger
  • 2 teaspoons finely minced fresh garlic (about 2 medium cloves)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground white pepper
  • 8-10 wooden skewers soaked in water for 30 minutes prior to use

Directions

  1. For the Tare Sauce: Combine mirin soy sauce sake brown sugar sherry vinegar garlic scallions ginger slices and peppercorns in a medium saucepan. Bring to boil over high heat then reduce to a simmer whisk to combine and cook until mixture is thick and syrupy about 45 minutes. Strain through a fine mesh strainer. Set aside or store in an airtight container in the refrigerator until ready to use.
  2. For the Meatballs: Using hands mix together chicken bread crumbs scallions egg ginger garlic sesame oil salt and white pepper until thoroughly combined. Form mixture into 1-inch meatballs and thread onto skewers.
  3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash pour out and spread the coals evenly over entire surface of charcoal grate. Set cooking grate in place cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Careful transfer skewers to grill if necessary supporting meatballs from bottom to prevent them from falling off skewers. Grill until first side is well browned about 3-4 minutes. Using tongs rotate meatballs and cook until well browned on second side about 2-3 minutes. Repeat for remaining two sides.
  4. Brush tare sauce all over meatballs and allow to cook for 15-30 seconds longer. Transfer skewers to a plate or serving dish brush lightly with sauce again and let rest for 5 minutes. Serve immediately.

This article and recipe adapted from this site

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Best Cranberry Bliss Bars

IngredientsBars:

  • 1 cup (2 sticks) butter melted
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 1 teaspoon orange extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 1 cup white chocolate chips
  • 3/4 cup Craisins

Frosting and Topping:

  • 8 oz. cream cheese softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon orange extract
  • 1/2 teaspoon vanilla extract
  • 1/3 cup Craisins roughly chopped
  • 2 squares baking chocolate or almond bark melted

Instructions

  • Preheat oven to 350 degrees F. Line a 15×10 or 13×9 inch jelly roll pan or rimmed cookie sheet with parchment paper. *see notes
  • Beat together melted butter and brown sugar over medium speed with an electric mixer. Add in eggs 1 tsp orange extract and 1 tsp vanilla extract and beat until mixed well. Add in ground ginger baking powder salt and flour beating until just blended. Don t overmix.
  • Stir in white chocolate chips and Craisins by hand. Spread evenly into the bottom of prepared pan. Bake in preheated oven for 18-22 minutes until set and golden brown at the edges. Don t overbake or bars will be hard. Remove from oven and place pan on a wire rack to cool. Allow bars to cool completely before topping with frosting.
  • To make the frosting beat cream cheese and powdered sugar together with an electric mixer until smooth and creamy. Add 1/2 tsp orange extract and 1/2 tsp vanilla extract and mix well. Top cooled bars with frosting. Sprinkle with chopped Craisins and drizzle white chocolate over the top with a fork. I dip my fork into the chocolate then shake it gently over the top of the bars to create little streaks. You can either slice right away and enjoy or place the bars in the refrigerator for about an hour (what I like to do) to help them set up before cutting. Cut into triangles and enjoy!

This article and recipe adapted from this site

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The Best Brownie Cut-out Cookies

These soft chocolate cookies taste like brownies and are the perfect holiday update to your usual sugar cut-outs!

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Super Easy Peanut Butter Cheesecake Brownie Bars

INGREDIENTS

  • 1 9×13 inch family size brownie mix (plus eggs oil and water called for on the box)
  • 8 oz cream cheese softened
  • 1 cup creamy peanut butter
  • 2 cups powdered sugar
  • 1/3 cup milk
  • 8 Reese s Peanut Butter Cups

INSTRUCTIONS

  1. Mix and bake the brownies according to the directions on the box. Allow the brownies to cool completely.
  2. In a large mixing bowl combine the cream cheese and peanut butter.
  3. Add in the powdered sugar and milk a little at a time. Mix until smooth and creamy.
  4. Spread the peanut butter mixture on top of the brownies.
  5. Use a knife to chop the Reese s Peanut Butter Cups into small chunks. Sprinkle the chunks on top of the peanut butter layer.
  6. Refrigerate for an hour or more before cutting into bars and serving.

This article and recipes adapted fromt this site

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Pesto Chicken Stuffed Sweet Potatoes

These pesto chicken stuffed sweet potatoes make the perfect easy and healthy meal for busy weeknights. Prep the pesto chicken ahead of time to save even more time! A family favourite recipe that…

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Chicken Stew

INGREDIENTS

  • 2 tbsp. butter
  • 2 large carrots peeled and sliced into coins
  • 1 stalk celery chopped
  • Kosher salt
  • Freshly ground black pepper
  • 3 cloves garlic minced
  • 1 tbsp. all-purpose flour
  • 1 1/2 lb. boneless skinless chicken breasts
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 3/4 lb. baby potatoes quartered
  • 3 c. Swanson Chicken Broth
  • Freshly chopped parsley for garnish

DIRECTIONS

  1. In a large pot over medium heat melt butter. Add carrots and celery and season with salt and pepper. Cook stirring often until vegetables are tender about 5 minutes. Add garlic and cook until fragrant about 30 seconds.
  2. Add flour and stir until vegetables are coated then add chicken thyme bay leaf potatoes and broth. Season with salt and pepper. Bring mixture to a simmer and cook until the chicken is no longer pink and potatoes are tender 15 minutes.
  3. Remove from heat and transfer chicken to a medium bowl. Using two forks shred chicken into small pieces and return to pot.
  4. Garnish with parsley before serving.

This article and recipe adapted from this site