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Pumpkin Bars with Cream Cheese

Pumpkin Bars with Cream Cheese

Ingredient: Pumpkin Bars: 4 eggs 1 2/3 cups sugar 1 cup vegetable oil 1 ¾ cups pumpkin puree 1 teaspoon vanilla 2 cups all-purpose flour 2 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger 2 teaspoons baking powder 1 teaspoon baking soda […]

TROPICAL SUNSHINE SMOOTHIE

TROPICAL SUNSHINE SMOOTHIE

Ingredient:

  • 2 cups frozen mango cubes
  • 1 cup frozen pineapple chunks
  • 1 ripe banana
  • 1/4 cup orange juice
  • 1 cup water
  • 1/4 cup plain Greek yogurt
  • 1/4 teaspoon coconut extract

Instructions:

  1. Add all the ingredients to your blender and blend until smooth.
  2. Add more orange juice and/or water if too thick to blend.
  3. Different blenders may require more or less liquid.
  4. Enjoy!!

Yields: 2

Unbelievable Peanut Butter Pie

Unbelievable Peanut Butter Pie

Ingredient: Oreo Crust 20 peanut butter Oreos (or regular, Double Stuf is ok!) 5 Tablespoons (75g) unsalted butter, melted Ganache 3/4 cup (180g) heavy cream 6 ounces (170g) semi-sweet chocolate, coarsely chopped Peanut Butter Filling 3/4 cup (180ml) heavy cream 8 ounce (224g) block cream […]

THE BEST CHICKEN PARMESAN

THE BEST CHICKEN PARMESAN

Ingredient: 4 chicken breasts boneless and skinless 1/2 teaspoon Kosher salt 1/4 teaspoon coarse ground black pepper 4 tablespoons flour 2 large eggs 1 cup panko bread crumbs 1/2 cup grated Parmesan cheese 2 tablespoons olive oil 2 tablespoons butter 1 cup marinara sauce 1/2 cup shredded mozzarella 1/2 cup  shredded provolone cheese Instructions: Preheat an oven to 375 degrees. Put the chicken breasts between two pieces of […]

Creamy Garlic Chicken

Creamy Garlic Chicken

Ingredient:

  • 20 oz chicken thighs skin-on and deboned
  • 2 tablespoons olive oil
  • 15-20 cloves garlic
  • 1/2 cup chicken broth
  • 1/3 cup white wine
  • 1/4 cup plain yogurt
  • 3 sprigs thyme optional
  • Salt to taste
  • Ground black pepper
  • Pinch of paprika
  • Chopped parsley

Instructions:

  1. Season the chicken with a little salt and pepper.
  2. Heat up a skillet (cast-iron skillet preferred) on medium heat, add 1 tablespoon of olive oil.
  3. Pan-fry the chicken until both surfaces become crispy or nicely browned. Remove the chicken from the skillet and set aside.
  4. Discard the chicken fat from the skillet. Add the remaining olive oil and saute the garlic until light brown.
  5. Add the chicken back into the skillet, follow by the chicken broth, white wine and yogurt.
  6. Lower the heat and let simmer. Add the thymes (if using), salt, pepper and paprika.
  7. Reduce the sauce a little bit. Remove from heat, garnish with parsley and serve immediately.

Recipe Notes

  • You may finish the dish by broiling it in oven for about 1 minute, to char and crisp up the chicken skin.

Yields: 4

THE BEST VEGAN LASAGNA

THE BEST VEGAN LASAGNA

Ingredient: 1 cup dried red lentils (2) 25-ounce jars marinara sauce 1 cup raw cashews 16 ounce firm tofu, patted dry with paper towels 1/2 cup nutritional yeast 3 tablespoons fresh lemon juice, from about 2 lemons 1 teaspoon salt 1 teaspoon dried basil 1 teaspoon oregano 1/2 teaspoon garlic powder 2-3 cups baby spinach 1 box lasagna noodles, whole grain or gluten free if needed Double recipe Easy […]

Roasted Vegetable Strudel and A Farewell to the Garden

Roasted Vegetable Strudel and A Farewell to the Garden

Ingredient: 2 zucchini 1 large eggplant 1 large red pepper 1 small onion 3 garlic cloves a half a bag of frozen artichoke hearts Instructions: Dice the veggies, drizzle with olive oil, S&P and roast at 425F until tender and golden. The most important thing […]

Keto Chocolate Cake with Whipped Cream Icing

Keto Chocolate Cake with Whipped Cream Icing

Ingredient:

  • 3/4 Cup Coconut flour
  • 3/4 Cup Swerve Sweetener
  • 1/2 Cup Cocoa powder
  • 2 teaspoons Baking powder
  • 6 Eggs
  • 2/3 Cup Heavy Whipping Cream
  • 1/2 Cup Melted Butter
Whipped Cream Icing
  • 1 Cup Heavy Whipping Cream
  • 1/4 Cup Swerve Sweetener
  • 1 teaspoon Vanilla extract
  • 1/3 Cup Sifted Cocoa Powder

Instructions:

  1. Pre-heat the oven to 350F.  Grease an 8×8 cake pan.
  2. Add all of the cake ingredients to a marge bowl and mix well with a stand mixer or electric mixer.  
  3. Pour the batter into the cake pan and bake for 25 minutes or until the center springs back when touched.
  4. Remove from the oven and let cool completely before icing.
For the Icing
  1. Whip the whipping cream to stiff peaks with an electric mixer or stand mixer.
  2. Add in the swerve, vanilla, and cocoa powder.  
  3. Continue mixing until just combined.
  4. Frost the cake with the icing and serve.  
  5. Store any leftovers in the refrigerator.  
  6. Enjoy!!

Yields: 9

AMISH VANILLA PIE

AMISH VANILLA PIE

Ingredient: 1/2 cup brown sugar 1 tablespoon all-purpose flour 1/4 cup dark corn syrup 2 teaspoons vanilla extract 1 egg, beaten 1 cup water Beat the egg (I just beat with a fork until smooth) and mix well with brown sugar, flour, corn syrup, vanilla […]