Sunday, June 23, 2019

The Pioneer Woman Meatloaf


This Meatloaf Recipe from The Pioneer Woman is so easy to make! It’s brushed with a simple homemade sauce and freezes well for future meals!

The Pioneer Woman Meatloaf






Ingredients

  • Meatloaf:
  • 1 cup Whole Milk
  • 6 slices White Bread
  • 2 pounds Ground Beef
  • 1 cup Parmesan Cheese freshly grated
  • 1/4 teaspoon Seasoned Salt
  • 3/4 teaspoons Salt
  • Freshly Ground Black Pepper
  • 1/3 cup Parsley minced
  • 4 whole Eggs Beaten
  • 12 slices Thin/regular Bacon
  • Sauce:
  • 1+1/2 cups Ketchup
  • 1/3 cup Brown Sugar
  • 1 teaspoon Dry Mustard
  • 1 dash Tabasco sauce






Instructions

  1. Preheat the oven to 350 degrees.
  2. Add the bread to a large bowl and pour the milk on top of the slices. Let them soak for 5 minutes.
  3. .......



See full recipe click >>>>>  here




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Friday, June 21, 2019

BAKED CAESAR CHICKEN RECIPE

Caesar Chicken is the perfect melt in your mouth chicken recipe! It's creamy, simple, and filled with flavor. This easy chicken recipe only has 4 Ingredients and takes less than 30 minutes. It's one of the absolute BEST chicken recipes out there. This baked caesar chicken is the easiest and tastiest weeknight dinner ever!






Ingredients

  • 4 chicken breasts boneless, skinless
  • 1 cup Caesar salad dressing (click for homemade recipe)
  • ½ cup sour cream (optional)
  • 1-1½ cup Parmesan cheese grated






Instructions

  1. Heat oven to 375F and spray the inside of an 8" x 11" baking dish with cooking spray.
  2. If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾"-1" thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish.
  3. .......



See full recipe click >>>>>  here



MEAL-PREP SHRIMP TACO BOWLS

Insanely delicious spicy taco spiced shrimp bowls loaded with cheese, black beans, corn, brown rice and tomato. Make a week’s worth of lunch in under 30 minutes.







Ingredients

  • Spicy Shrimp:
  • 20 medium shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon onion powder optional
  • 1/4 teaspoon kosher salt
  • For the assembly:
  • 2 cups cooked brown rice
  • 1 cup black beans drained and rinsed
  • 1 cup corn drained and rinsed
  • 1 cup tomatoes diced
  • 1/2 cup cheddar cheese
  • 2 tablespoon cilantro minced
  • 1 lime cut into 4 slices
  • 4 meal prep containers






Instructions

  1. To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 minutes.
  2. To assemble: Divide brown rice into 4 meal prep containers (1/2 cup each). Top with 5 shrimps, a scoop of black beans, corn, tomatoes, a sprinkle of cheese, cilantro and a slice of lime. Cover and refrigerate for a max of 4 days.
  3. To serve: Heat bowls in the microwave for 2 minutes or until heated throughly. Drizzle with lime juice and top with salsa, sour-cream or gucamole if desired.



Recipe has been adapted from >>>>>  here



Greek Chicken Traybake

Traybakes have become the star of my weeknight dinners. I am all about the low maintenance midweek meals that can be prepared with the absolute minimum amount of effort, taste good, and ideally be eaten as leftovers over the following days.







Ingredients

  • 1 red pepper cut into 2 inch pieces
  • 1 yellow pepper cut into 2 inch pieces
  • 1 red onion cut into eighths
  • 2 cups cherry tomatoes
  • 1/2 cup artichoke hearts
  • 1 lemon
  • 2 large chicken breasts, cut in half or 4 chicken thighs
  • 2 cloves garlic crushed
  • 1/4 cup olive oil
  • 1 1/2 tbsp balsamic vinegar
  • 1/2 tsp smoked paprika
  • 1 tsp thyme
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp chopped fresh basil
  • 2/3 cup black olives
  • 1/4 cup chopped feta (omit for Paleo/Whole30)






Instructions

  1. Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit)
  2. In a large baking sheet or roasting tray, add the chopped peppers, red onion slices, artichoke hearts, lemon wedges and tomatoes.
  3. In a bowl whisk together the garlic, olive oill, vinegar, paprika and thyme. Pour 1/3 of the sauce over the veggies, sprinkle with salt and pepper and toss until well coated. Place the chicken pieces on top of the veggies and brush sauce. Bake in the oven for 25 minutes.
  4. After 25 minutes, add in the feta, chopped basil and olives. Pour the remaining sauce over the tray and return to the oven to bake for another 5-10 minutes. Check the chicken to ensure its no longer pink. Sprinkle with basil and serve.



Recipe has been adapted from >>>>>  here



Easy No-Bake Peanut Butter Balls

If you like easy dessert recipes that can please a large crowd, you are going to love this simple recipe. They’re a lot of fun to make too! I try not to worry about them looking perfect because, honestly, they look more homemade when they’re a bit of a hot mess.







Ingredients

  • 2 cups creamy peanut butter
  • 3/4 cup butter (room temperature)
  • 3-4 cups powdered sugar
  • 2 (1 pound) packages chocolate candy coating (I like CandiQuik)






Instructions

  1. Mix the peanut butter and softened butter in a bowl until well combined.
  2. Slowly mix in the powdered sugar until the mixture is firm enough to stick together into one large ball (the type of peanut butter you use and humidity level in the air will determine how much powdered sugar you need to make it firm).
  3. .......



See full recipe click >>>>>  here



Caprese Pasta Salad

This caprese pasta salad came about for a couple of reasons. First, I LOVE a good caprese salad! And second, I’m not a big fan of traditional pasta salad. So I thought, why not make a pasta salad that has all the flavors of my favorite type of salad?! Well, this caprese pasta salad does not disappoint! It has all the amazing flavors that you’d expect in a caprese salad but it’s a lot easier to throw together and transport to a friend’s house!







Ingredients

  • 16 ounce box of pasta (I like to use bowties)
  • 1 pint cherry tomatoes (cut into 1/4 inch slices)
  • 8 ounce mozzarella cheese ball (not shredded) (sliced into 1/2 inch pieces)
  • 1/4 cup store-bought pesto
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp garlic powder
  • 1 tsp salt (plus more for salting the pasta water)
  • 1 tsp black pepper
  • 1 tbsp fresh chopped basil for garnish (optional)






Instructions

  1. Fill a large pot with water and 1 tbsp of salt and boil your pasta according to the package directions. 
  2. While the pasta is cooking, slice your tomatoes into 1/4 inch slices and cut your mozzarella into 1/2 inch cubes. These sizes are just my preference so if you like them smaller or bigger, go for it! 
  3. .......



See full recipe click >>>>>  here



Thursday, June 20, 2019

SORRENTO DOUBLE LEMON CAKE

A simple, moist lemon cake recipe inspired by the Italian Amalfi coast, infused with layers of fresh lemon and a limoncello-spiked glaze.

SORRENTO DOUBLE LEMON CAKE






Ingredients

  • CAKE
  • 1 1/4 cups (150 grams) all-purpose flour
  • 1/2 cup (56 grams) fine blanched almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup (1 1/4 sticks) salted butter, at room temperature
  • 1 1/4 (250 grams) cups granulated sugar
  • 3 large eggs, at room temperature
  • 2 tablespoons freshly grated lemon zest (from about 2 lemons)
  • 1 cup buttermilk
  • LEMON GLAZE
  • 1 cup confectioner's sugar
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons limoncello liqueur or lemon vodka
  • Freshly grated lemon zest, for garnish






Instructions

  1. Butter and flour a 9-inch ring cake pan or plain tube cake pan. Preheat oven to 350 degrees with the rack in the center.
  2. Whisk the flour, almond flour, baking powder and salt together in a medium bowl.
  3. Beat the butter and sugar in an electric mixer on medium-high speed with the paddle attachment until light and fluffy, about 5 minutes.
  4. .......



See full recipe click >>>>>  here