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TACOS | 5 Delicious Ways

Chili Lime Shrimp Tacos
8 corn tortillas
1 lb shrimp, peeled
1 tsp chili powder
1 lime, zest and juice
oil
Salt and pepper to taste

Toppings:
Pineapple salsa: http://bit.ly/2rlPaKG
Jalapeno pepper slices

Season shrimp with chili, lime zest and salt & pepper to taste. Drizzle with oil. On the grill or a pan over medium-high heat, cook shrimp until cooked through. Remove from heat and squeeze over lime juice. Assemble taco with desired toppings and enjoy!

Grilled Veggie Tacos
8 corn tortillas
4 portobello mushrooms, thickly sliced
2 poblano pepper, sliced
½ red onion, sliced
1 tbsp chili powder
4 garlic cloves, minced
Salt and pepper to taste
Oil

Toppings:
Guacamole
Corn kernels

On a pan over medium-high heat, add oil. Add mushrooms and cook for 2-3 minutes, or until they begin to soften. Add pepper and red onion and cook for another 3-4 minutes. Add corn and season with chili powder, garlic and salt and pepper to taste. Cook for another 1-2 minutes or until garlic is fragrant and corn is cooked. Assemble taco with desired toppings and enjoy!

Chipotle Chicken Tacos
½ onion, sliced
1 red yellow pepper, diced
2 garlic cloves
2 chicken breasts, cooked and shredded
2-3 chipotle peppers in adobo sauce, chopped
½ cup fire roasted tomatoes
2 tsp chili powder
Oil
Salt and pepper to taste

Toppings:
Black bean salsa: http://bit.ly/2rlPaKG
Green onion

In a large pan over medium-high heat, add oil. Add onion and cook until it begins to soften. Add yellow pepper and cook for another 2-3 minutes. Add garlic, shredded chicken and cook for another minute. Add chipotle peppers, fire roasted tomatoes, chili powder and season with salt & pepper to taste. Assemble taco with desired toppings and enjoy!

Grilled Salmon Tacos
28oz salmon, cut into fillets
1 tbsp chili powder
1 tsp garlic powder
Oil
Salt and pepper to taste

Toppings:
Red Cabbage
Avocado slices
Salsa verde: http://bit.ly/2rlPaKG

Drizzle salmon with oil and season with chili powder and salt & pepper to taste. Grill over medium-high until cooked through. You can also bake the salmon at 400ºF for 10-12 minutes, or until salmon is cooked through. Assemble taco with desired toppings and enjoy!

Ground Beef Tacos
1 lb ground beef
½ onion, finely diced
1 garlic cloves, minced
1 tbsp taco seasoning

Toppings:
Sour cream
Cheddar cheese
Chili slices
Green onions

In a large pan over medium-high heat, add ground beef. Cook for 1-2 minutes and add onion. Cook until onion has softened and beef is cooked through. Add garlic and taco seasoning and cook for another minute. Assemble taco with desired toppings and enjoy!

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3 Spring Pasta Recipes!

Asparagus & Spring Pea Penne

1lb penne, dried
½ cup pancetta, diced
1 onion, finely diced
3 garlic cloves, minced
1 asparagus bunch, cut into 2” pieces
2 cups snap peas, sliced sliced into thirds
1 ½ cups ricotta cheese
¼ cup parsley, chopped
3 tbsp chives, chopped
Salt and pepper to taste
Lemon wedges for garnish

Cook pasta according to package instructions. Drain and set aside. In dutch oven over medium-high heat, add pancetta. Cook for 1-2 minutes and add onions and cook for another 2-3 minutes, or until softened. Add garlic and cook until fragrant. Add peas and cook for another 1-2 minutes, or until bright green. Add cooked pasta to dutch oven and mix well. Stir in ricotta and herbs. Season with salt and pepper to taste.
Enjoy!

Deconstructed Pesto Fusilli

1lb fusilli, dried
¼ cup olive oil
4 garlic cloves, minced
4 cups spinach, chopped
1-2 cup basil, chopped
1 cup cherry tomatoes, halved
1 cup parmesan, grated
½ cup pine nuts

Cook pasta according to directions on the box. Drain excess water and set aside. In a dutch oven over medium-high heat, add oil. Add garlic and cook until it becomes fragrant. Reduce heat to medium-low and add pasta. Add spinach, basil, tomatoes and half of the parmesan. Mix well and season with salt and pepper to taste. To serve pasta, garnish with remaining parmesan and top with pine nuts.
Enjoy!

Sausage, Oyster Mushroom & Broccolini Fettuccine

1lb fettuccine, dried
½ lb Italian sausage, casings removed
½ tsp chili flakes
2 cups oyster mushrooms, chopped
1 tbsp thyme leaves
2 garlic cloves, minced
1 bunch broccolini
Salt and pepper to taste

In a dutch oven over medium-high heat, cook for 3-4 minutes. Add chili flakes and oyster mushrooms and continue to cook until golden and cooked through. Add thyme and garlic and cook for another minute. Meanwhile, cook pasta according to package instructions. Add broccolini to pasta pot 1-2 minutes before pasta is cooked through. Drain excess water and toss pasta with sausage and mushroom mixture. Season with salt and pepper to taste.
Enjoy!

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3 Delicious Tofu Recipes | Dinner Made Easy

Tofu Stir-fry

Tofu:
1 block extra firm tofu
3 tbsp cornstarch
salt and pepper to taste
oil

Stir fry:
1 carrot, thinly sliced
2 cups broccoli florets
1 red pepper, sliced
1 cup red cabbage, thinly sliced or shredded
1 cup snap peas or snow peas
oil

Sauce:
1/4 cup soy sauce
1 tbsp fresh ginger, grated
1 garlic clove, minced
3 tbsp brown sugar
3 green onions, sliced

In a small bowl, whisk together soy sauce, ginger, garlic,  brown sugar, green onions and cornstarch. Set aside.
To remove excess moisture from tofu, place tofu on a paper towel lined plate or cutting board. Weigh tofu down with a heavy skillet. Let sit for at least 15 minutes. After 15 minutes, pat the tofu dry and dice it into cubes.
Place tofu in a large zipper bag and toss with cornstarch and salt and pepper to taste.
To cook, heat oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden brown.
Once cooked, remove from heat and set aside.
In the same skillet or wok, add a little more oil and add carrots, broccoli and red pepper. Cook for 3-4 minutes, or until slightly softened. Add cabbage and snap peas. Cool for another minutes and add sauce. Cook for another 1-2 minutes then add tofu. Cook until completely heated through then enjoy!

BBQ Tofu Pizza

Tofu:
1 block extra firm tofu
3 tbsp cornstarch
½ tsp garlic powder
salt and pepper to taste
1/3 cup barbecue sauce
oil

Pizza:
1lb pizza dough
1/2 cup barbecue sauce
2 cups mozzarella, shredded
2/3c diced pineapple
1/4 cup red onion, finely sliced
1/4 cup cilantro, chopped

To remove excess moisture from tofu, place tofu on a paper towel lined plate or cutting board. Weigh tofu down with a heavy skillet. Let sit for at least 15 minutes (overnight is ideal). Pat tofu dry and dice into cubes.
Toss tofu in cornstarch, garlic powder, salt and pepper.
In a large pan over medium-high heat, add oil.
Add tofu, and cook for approximately 10 minutes, turning occasionally until tofu is golden.
Once cooked, remove from heat and pour over barbecue sauce to evenly coat.

To assemble the pizza, roll the dough into desired thickness and shape.
Place on large pizza pan.
Spread remaining barbecue sauce over pizza in a thin layer.
Top with tofu, pineapple, red onion and finish with cheese.
Bake at 400ºF for approximately 15-20 minutes or until crust is golden and cheese is melted.
Garnish with cilantro and enjoy!

Tofu Lasagna

4 cups tomato sauce
3 cups baby spinach, chopped
1 block firm tofu, crumbled
1/2 cup basil, chopped
2 garlic cloves, minced
1 tsp chili flakes
1 tbsp Italian seasoning
salt and pepper to taste
2 cups mozzarella, shredded
1/2 cup parmesan, shredded
8-10 fresh lasagna sheets

In large bowl, combine tomato sauce and baby spinach. Set aside.
In another bowl, combine tofu, basil, garlic, chili flakes, 1 tbsp Italian seasoning. Set aside.
To assemble lasagna, add a small amount of tomato sauce mixture to the bottom of the baking dish. Top with pasta sheets. Layer on tofu mixture. Sprinkle with cheese. Repeat layers until baking dish is full, finishing with a layer of cheese.
Bake at 350ºF for 40-50 minutes, or until pasta is cooked and cheese is melted and bubbly.
Enjoy!

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Dinner Live with Mind Over Munch!

Dinner Live - EP2Dinner Live - Dessert EP2 (1)

Watch Dinner Live with special guest Alyssia from Mind Over Munch Wednesday January 25th at 5:00pm ET on YouTube!  CLICK HERE TO WATCH! 

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Dinner LIVE | Veggie Fried Quinoa

RecipeCard

Watch the first episode of Dinner Live Thursday January 19th at 5:00pm ET on YouTube!  CLICK HERE TO WATCH! 

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3 Healthy Breakfast Parfaits

Chocolate Peanut Butter Parfaits
Servings: 1
Calories: 457

1/2 cup vanilla greek yogurt
1-2 tbsp peanut butter
1 tsp cocoa powder
1 tsp maple syrup (optional)
1 banana
1/8 cup salted peanuts, chopped
1/8 cup granola

In a medium sized bowl, whisk together yogurt, peanut butter and cocoa powder. Add maple syrup if you want it sweeter.
In another small bowl, mix together granola and salted peanuts.
Assemble parfaits as desired.
Enjoy!

Very Berry Cheesecake Parfait
Servings: 1
Calories: 311

1/2 cup vanilla greek yogurt
1-2 tbsp cream cheese, softened
1 tsp maple syrup (optional)
1/8 cup crushed graham crackers
¼ cup granola
¼ cup raspberries
¼ cup blueberries

In a medium sized bowl, whisk together yogurt and cream cheese. Add maple syrup if you want it sweeter.
Assemble parfaits as desired.
Enjoy!

Apple Pie Breakfast Parfait
Servings: 1
Calories: 300

1 apple, peeled and diced
1 tbsp lemon juice
1/2 tsp ground cinnamon
1/4 cup granola
1/2 cup vanilla greek yogurt

In a small saucepan, add apples, lemon juice and cinnamon. Add a splash of water if necessary. Cook on medium heat until apples begin to soften. Once cooked to your desired consistency, set aside and allow to cool.
Assemble parfaits as desired.

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*NEW* Meal Prep Made Easy eBook | Menus 13-18

This brand **NEW** Meal Prep Made Easy eBook contains 6 new delicious and nutritious menus. These 6 menus are full of rich, hearty autumn-inspired flavors and lots of healthy, nutrient ingredients. Included in the eBook are more than 40 original recipes PLUS weekly shopping lists to help you eat well all week long!

I’ll be sharing a new Meal Prep menu on my YouTube channel each week in September, but for early access to all of the recipes and shopping lists you can purchase the eBook now!

CLICK HERE to purchase my Third Meal Prep Made Easy eBook!!!

meal-prep-3-ebook-cover

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5 Incredible Dessert Smoothies

Strawberry Cheesecake Smoothie
3⁄4 cup Silk Vanilla Almond
1⁄2 cup vanilla yogurt
2 tbsp cream cheese
1 cup strawberries
1⁄4 cup graham cracker crumbs

Blueberry Pie Smoothie
3⁄4 cup Silk Vanilla Almond
2 dates, pitted and soaked
1⁄2 cup blueberries, cored
1 banana
1 tbsp almond butter
1⁄4 cup oats
1⁄4 tsp cinnamon

Mint Chocolate Smoothie
1 cup Silk Dark Chocolate Almond
1⁄2 tsp peppermint extract
1⁄2 avocado
1 banana

Banana Bread Smoothie
3⁄4 cup Silk Creamy Cashew
1 ripe banana
1⁄4 cup walnuts
1⁄4 cup oats
2 tsp maple syrup
1⁄2 tsp vanilla extract
1⁄4 tsp cinnamon

Black Forest Smoothie
1⁄2 cup Silk Dark Chocolate Almond
1 tbsp chocolate protein powder
1⁄2 cup vanilla yogurt
1 cup cherries, pitted
1⁄2 tsp vanilla extract

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6 #PROUD Cocktail Recipes!!!

6 Classic Cocktail Recipes

6 Classic Cocktail Recipes

Ingredients

    Seabreeze
  • 1oz vodka
  • 2oz cranberry juice
  • 1oz grapefruit juice
  • lime for garnish
  • Bellini
  • 2oz peach nectar (or peach puree)
  • sparkling wine
  • Pineapple Fizz
  • 1oz coconut rum
  • 2oz pineapple juice
  • soda water
  • fresh pineapple for garnish
  • Classic Mojito
  • ½ lime, sliced into 4
  • 8-10 fresh mint leaves
  • 1 tsp sugar
  • 1oz white rum
  • soda water
  • Blue Lagoon
  • 1oz vodka
  • 1oz blue curacao
  • 3oz lemonade
  • cherry for garnish
  • Purple Cosmo
  • 1½oz vodka
  • ½oz blue curacao
  • 1oz cranberry juice
  • lime juice

Instructions

  1. Mix them up and ENJOY!
http://thedomesticgeek.com/archives/543

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How to make Caramel

Chewy Salted Caramel

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 40-60 pieces

Serving Size: As many as you like

Calories per serving: Delicious!

Chewy Salted Caramel

These soft, chewy delights are pure perfection with the perfect balance of salty and sweet! They make an excellent gift or you can keep them all for yourself.

For step-by-step video instructions CLICK HERE

Ingredients

  • 1 cup whipping cream
  • ¼ cup salted butter
  • ¼ tsp salt
  • ¼ cup water
  • ¼ cup light corn syrup
  • 1½ cups sugar
  • 1 tsp vanilla extract
  • 1 tbsp liqueur (optional)
  • Salt for garnish (Fleur de sel, coarse sea salt or pink Himalayan salt all work well)

Instructions

  1. *Caramel is very fickle so it may take a few tries to get it perfect.
  2. *Read all of the instructions thoroughly before you get started. Timing is critical so you want to make sure you're prepared for each step.
  3. *Have everything you need for this recipe within reach when you get started.
  4. *Use caution when working with caramel as the mixture gets very hot and can easily burn your skin.
  5. Start by lining a small baking dish (8x8) with parchment paper, being sure to leave excess on all sides.
  6. Lightly oil parchment paper to prevent the caramel from sticking.
  7. In a small saucepan, heat the cream, butter and salt just until the butter has melted.
  8. Turn off heat and set aside.
  9. In a large saucepan, gently stir together the water, corn syrup and sugar.
  10. Try to avoid getting any sugar crystals on the sides of the pan while stirring. If you do get sugar crystals on the sides of the pan, brush them down with a damp pastry brush.
  11. Place the candy thermometer in saucepan. It is critical to use a candy thermometer when making caramel as you’re working with very specific temperatures. They’re widely available and fairly inexpensive.
  12. Heat your saucepan to medium-high. Once the sauce pan is on the heat, do NOT stir the mixture.
  13. After a minute or so, you’ll start to see bubbles form around the edges and then push into the centre.
  14. When your candy thermometer reaches 300˚F, turn off the heat and CAREFULLY whisk in the cream mixture. The mixture will bubble and rise so use extreme caution while whisking.
  15. Once the mixture is combined, turn the heat on to medium. Do NOT stir.
  16. Your caramel is ready when the thermometer reads between 245˚F and 250˚F.
  17. Turn off the heat and quickly stir in your vanilla extract and liqueur (if you choose). Be sure not to scrape the bottom of the pan because burned bits may have formed and will end up in your finished product.
  18. Pour the mixture into your prepared pan and tap it on the counter a few times to release any air bubbles.
  19. Allow the caramel to set for 20-30 minutes before topping with salt.
  20. Allow the caramel to set for at least 2 hours before cutting it into to pieces.
  21. Wrap caramel bites individually with wax paper and store in the refrigerator for up to one week.
  22. ENJOY!!!
  23. Recipe inspired by The Kitchn
http://thedomesticgeek.com/archives/352

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