Tag: Recipes

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Food

Chicken Cauliflower Fried Rice

I’m not sure if you all have heard yet, but cauliflower is having a great year! No, but, seriously, there’s so many amazing recipes you can make from cauliflower and today I’m going to share one of my very favorites. This Chicken Cauliflower Fried Rice is really easy to make, super tasty, healthy and a great recipe to meal prep. I’m hoping if you haven’t given into the cauliflower crazy this recipe will convince you to give it a try!

Ingredients:

  • 3 Chicken Breasts
  • 12 oz Cauliflower Rice
  • 12 oz frozen Carrot and Peas Mix
  • 2 eggs
  • 1/4 of a diced onion
  • 1 table spoon coconut oil
  • 2 table spoon low sodium soy sauce
  • 1 tsp spoon sesame oil

Start by chopping your three chicken breasts into smaller pieces. Spray frying pan with Pam and fry your chicken until completely white throughout and crispy brown on the outside.

In another pan, add your coconut oil, let liquefy and add diced onion to coconut oil. Let brown for 3-5 minutes. Add cauliflower rice, sesame oil, stir and cook for five minutes. Add pea and carrot mix and soy sauce, cook for 3-5 minutes. Divide rice mixture to one side of the pan. Crack and scramble eggs with a fork and add to cleared area of the frying pan. Do not crack and scramble eggs on top of cauliflower rice mixture. It will turn the rice soggy and incorporates much better if fried on side and added in. Flip eggs several times, fry completely before adding to cauliflower mixture. Stir several times. Plate, add chicken on top, throw in your favorite condiment, sriracha, if you’re like me, and dig in.

Also, easy to meal prep for a healthy yummy lunch and snack during the week.

Categories
Food

Pineapple Upside Down Bundt Cake

If you know me, you know I love baking, and you might also know my go-to baking pan when baking a cake is my bundt cake pan. Seriously, it makes every cake look so pretty and saves you lots of time if you want your cake to not only taste good but look good. Here’s a twist on a Pineapple Upside Down Cake in a bundt cake pan. Comes out looking so pretty and looks like it took much more time than it actually did

Pineapple Upside~Down Bundt Cake
1 can (20 oz.) Pineapple rings in juice
1 jar (10 oz) Maraschino Cherries
1/2 cup (1 stick) unsalted butter, melted
1/2 cup firmly packed light brown sugar

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Grease and flour a 12-cup Bundt cake pan. Normally,  I use Pam Baking Spray to coat my baking dishes.  It is so easy and saves you time and less messy but if you choose grease and flour your pan.  Pour melted butter into the bottom and sprinkle the brown sugar over it.  Slice the pineapple rings in half and arrange in the bottom of the Bundt pan with a Maraschino Cherry between each slice. Set aside and begin working on the cake batter.

Cake
1/2 cup (1 stick) unsalted butter, at room temperature
1 3/4 cup granulated sugar
1/2 cup vegetable oil
2 tsp. Vanilla extract
4 large eggs
3 cups King Arthur all-purpose flour
4 tsp. baking powder
2 T cornstarch
1/2 tsp. salt
1 1/4 cups whole milk

Preheat oven to 350F-degrees.
In a your mixer, cream the butter. I start using a low-speed and stop when the butter looks nice and creamy.  Slowly add the granulated sugar as the mixer is running on low.  Turn mixer to medium and beat until fluffy.  Add the vegetable oil and mix thoroughly, scraping down the sides of the bowl with a rubber spatula.  Add the vanilla extract, then the eggs, one at a time, beating well after each addition.

Sift the dry ingredients together and add alternately with the milk–1/3 dry ingredients, 1/2 milk, 1/3 dry ingredients, the remaining milk, and finally the last of the dry ingredients.  Mix on medium just until completely blended. Make sure to not over mix.

Gently, spoon the batter into the bundt pan on top of the pineapple and cherries.  Place in the preheated oven for 55 minutes.  After 30 minutes, turn oven down to 325 and continue baking until a cake tester comes out cleanly from the center.  Remove from the oven and allow to cool for 10 minutes before inverting onto a platter.

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That’s it! You’re done and you’ll have a great tasting cake your family or guests will love.

On a side note, I just want to say, if you don’t have time to make a cake from scratch, buy a boxed cake, set it up in your bundt pan and bake away. Your cake will look beautiful and it makes no difference if it was made from scratch. Enjoy!

Categories
Food

Peach Blueberry Greek Yogurt Cake

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Fall is near and nothing puts me in the baking mood more than the fall season.  The cool crisp air, maybe a family get together, and that’s all I need to get me geared up for baking. This beautiful Peach Blueberry Greek Yogurt Cake is a show stopper. Not only does it look beautiful but is super moist and tasty.  This is a perfect holiday, special occasion or brunch bake. Or if you’re like me, you don’t need a special reason to serve up something yummy and sweet!
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 oz butter softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup Greek yogurt
  • 2 peaches sliced into wedges
  • 6 oz blueberries
  • 1 teaspoon granulated sugar
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  1. Use 9×3-inch springform pan or a 9 inch round cake pan.

  2. Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or baking spray.
  3. Sift flour, baking powder, baking soda, together into a medium bowl.
  4. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until creamy and light in color, for about 1 more minute.
  5. Slowly mix in the dry ingredients and mix until combined. Do not overmix.
  6. Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
  7. Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven and altitude. Once the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. If you want to place on a cake plate you can line the bottom with parchment paper or run a long knife carefully across the bottom and transfer carefully.
  8. If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.
Categories
Food

Taco Bowl Tuesday

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Honestly, it doesn’t have to be Tuesday for tacos! Or for me to be craving my favorite taco salad and call this Taco Bowl Tuesday! This perfect taco salad is one of my favorite, quick, weeknight dinners. You can mix it up with beef, ground turkey, chicken, or stick with veggies. Tortilla, no tortilla. You really can’t go wrong. Start with your protein, 3-4 veggies, cheese and build yourself a salad. Seriously, it’s that easy! img_4695-1

1 lbs ground turkey or beef                                1 cup frozen corn

1 Tbsp garlic salt                                                   1 can black beans

1 Tsp pepper                                                          2 Roma tomatoes

1/2 head of lettuce

Fry ground meat over medium high heat. Add garlic salt & pepper to meat. Stir, at more to taste as needed. While meat is frying, wash and chop vegetables. Fry meat until full cooked, stirring occasionally. Remove from heat when done.

If you’re lucky enough to have won these handy tortilla bowl molds at a White Elephant exchange, pop them in the oven with a  tortilla at about 325 degrees for 6-8 minutes until crispy. If you don’t have molds you can use tortilla chips or ditch the tortilla all together and turn this into a carb friendly recipe. Once done, remove and start to build your salad. Lettuce, protein(meat and beans), veggies, cheese, salsa, combo seems to work pretty nice as layers.

 

Categories
Food

Egg Roll Bowl

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If you’re looking for a delicious, Asian inspired, healthy, keto friendly, this is one you will be craving to make again and again. Tastes like an egg roll. Really, and you won’t even miss the wrap. Plus, it leaves you feeling full and works for lunch, dinner or for my favorite, tossed a fried egg on top and make it a breakfast scramble. It’s easy and makes enough to feed a family or for a few meals prepped for your week. This has been one of my go to meals starting this Keto diet and I’m sure you’ll be craving it again and again

Ingredients:

1 lb ground turkey                                      1/2 cup soy sauce

1/2 onion                                                       1/4 cup apple cider vinegar

1/2 head of cabbage                                    1 garlic clove

1 carrot                                                          1 tablespoon sesame oil

Salt and pepper to taste                             Sesame seeds to sprinkle on top

In a large pan begin to fry ground turkey. Season with salt and pepper. While turkey is frying begin to chop onion, cabbage, garlic, and carrot. Give the turkey a few stirs, breaking up into small pieces.

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In a small bowl, mix together soy sauce, apple cider vinegar and garlic clove. Set aside.

Give turkey a final stir and add sesame oil and onion. Fry onion for 2-3 minutes and add entire soy sauce mixture. Immediately add cabbage and carrot. Stir and coat vegetables with sauce. Cook on medium high heat for 5-7 minutes, stirring and coating cabbage.

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Serve and sprinkle with sesame seeds! You’ll be done in under 30 minutes and have enough to pack for lunch tomorrow.

Categories
Food

Roasted Basil Tomato Soup

I don’t know about you, but this chilly winter weather has me craving a warm, yummy soup for a cozy night in. This Roasted Basil Tomato soup recipe is as easy as they come. I love to double this recipe and freeze half to pull out on a cold evening when I just don’t have the energy to cook a meal.

Ingredients:

  • 2 1/2 lbs of Roma or Campari tomatoes
  • 8-10 garlic cloves
  • 1 1/2 lbs Cherry tomatoes
  •   1 tablespoon garlic salt
  • 2 small yellow or white onions
  •  2 1/2 cups fresh basil
  • 4 cups vegetable or chicken broth
  •  1 teaspoon salt
  • 1 teaspoon pepper

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Preheat oven to 400 degrees fahrenheit. Quarter tomatoes and place on half of the baking sheet. Drizzle with olive oil and season to take with salt and pepper. Slice onions less then half and inch think and spread over the other half of the baking sheet. Drizzle with remaining olive oil. Place in oven to bake.

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Bake onions for 20–25 minutes, until they are browning. Take baking sheet out of oven, remove onions from baking sheet and place into large pot. Place tomatoes bake into over for another 10 to 15 minutes. Tomatoes should bake for 30-35 minutes. Watch over carefully, tomatoes and onions can quickly go from almost done to burnt. Once tomatoes are ready, remove from oven and place in large pot with onions. At 4 cups of broth and basil to pot. Add garlic salt, remaining salt and pepper to pot and bring to a boil. Once soup begins to boil, reduce heat and simmer for 20 minutes. Use hand held blender to blend soup or place in traditional blender. I used my Ninja.  Only fill half the blender. Blend soup, pour into bowl and enjoy!

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