Tag: Recipe

Grilled Cheese and Avocado Sandwich/ recipe Share

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Grilled Cheese and Avocado Sandwich

Ingredients

  • 6 tablespoons butter, softened, divided
  • 3 tablespoons mayonnaise
  • 3 tablespoons finely shredded Manchego or Parmesan cheese
  • 1/8 teaspoon onion powder
  • 8 slices sourdough bread
  • 4 ounces Brie cheese, rind removed and sliced
  • 2 medium ripe avocado, peeled and sliced
  • 1/2 cup shredded sharp white cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded Gruyere cheese

Directions

  • Spread 3 tablespoons butter on one side of each slice of bread. Place bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder.
  • To assemble sandwiches, top toasted side of 4 bread slices with sliced brie; add avocado slices. Sprinkle cheddar cheese mixture evenly over avocado slices. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.
Nutrition Facts

1 sandwich: 773 calories, 60g fat (28g saturated fat), 122mg cholesterol, 1023mg sodium, 36g carbohydrate (3g sugars, 6g fiber), 26g protein.

Slow Cooker, Pumpkin Spice Crème Brûlée /Recipe Share

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Pumpkin Spice Crème Brûlée
November 15, 2017
By
Daisy Nichols

This surprising slow cooker dessert is simply delicious.

Stock up on 3 or 4 cans of pure canned pumpkin in the autumn in case the store doesn’t have any when pumpkin is out of season.
You can omit the last two steps. Instead, treat the brûlée as a less fussy custard and top it with fresh whipped cream or just serve it plain. It has great flavor—and it’s a surprising way to prepare brûlée, especially when the oven is full or the day is hot.
Ingredients
3 large egg yolks
2 large eggs
2 Cups whipping cream
1/2 Cup pureed pumpkin (canned is fine as long as it’s pure pumpkin)
1 1/3 Cup sugar, divided
1 Teaspoon ground cinnamon
1 Teaspoon ground ginger
1/4 Teaspoon ground cloves
Directions
Place the egg yolks and eggs in a good-size bowl. Beat them gently.
Slowly pour in the whipping cream, mixing it into the eggs as you pour.
Gradually add the pumpkin puree, stirring continually.
In a small bowl, stir together 1⁄3 cup sugar, cinnamon, ginger, and cloves. Stir those dry ingredients into the liquid mixture gradually.
Grease a 1 1⁄2- or 2-quart baking dish that fits into your 6- or 7-quart oval slow cooker crock. Fill the baking dish with the pumpkin mixture. Place it in the crock.
Pour water around the baking dish in the crock until it comes halfway up the sides of the dish. Be careful not to get any water in the filled dish.
Cover the cooker. Cook on Low 2 to 3 hours, or until the brûlée is set but not hard. It should be a little soft in the center.
Using oven mitts, remove the baking dish from the crock and set it on a wire rack to cool to room temperature.
Then cover and refrigerate for 2 to 8 hours.
Before serving, let the brûlée stand at room temperature for 30 minutes.
To caramelize the sugar for the topping, heat remaining 1 cup sugar in an 8-inch heavy skillet over medium-high until it begins to melt. Shake the skillet rather than stirring the sugar to heat it evenly. When the sugar starts to melt, reduce the heat to low. Cook it for 3 to 5 minutes more, or until it’s golden, stirring it as needed with a wooden spoon so it doesn’t burn.
Quickly drizzle the caramelized sugar over the brûlée. Serve it immediately.
Excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House.

Sweet and Salty Peanut Butter Bites/Recipe Share

Sweet & Salty Peanut Butter Bites

Sweet & Salty Peanut Butter Bites
Sweet & Salty Peanut Butter Bites Recipe photo by Taste of Home

Ingredients

  • 1/2 cup semisweet chocolate chips
  • 4 peanut butter cups (3/4 ounce each), chopped
  • 1-1/3 cups creamy peanut butter
  • 1 cup sugar
  • 1 cup light corn syrup
  • 1/8 teaspoon salt
  • 4 cups Rice Krispies
  • 1 cup broken pretzels

Directions

  • Freeze chocolate chips and peanut butter cups until partially frozen, about 15 minutes. Meanwhile, in a 6-qt. stockpot, combine peanut butter, sugar, corn syrup and salt. Cook and stir over low heat until blended.
  • Remove from heat; stir in Rice Krispies and pretzels until coated. Let stand 5 minutes; gently fold in chocolate chips and peanut butter cups until just combined. Drop by tablespoonfuls onto waxed paper; let stand until set.
Nutrition Facts

1 cookie: 86 calories, 4g fat (1g saturated fat), 0 cholesterol, 67mg sodium, 13g carbohydrate (10g sugars, 0 fiber), 2g protein.

Originally published as Salty Reese’s Crispy Cookies in Ultimate Cookie Swap 2015

Continue reading Sweet and Salty Peanut Butter Bites/Recipe Share

Sesame Soy Cucumber Salad/Recipe Share

Sesame Soy Cucumber Salad

Ingredients:

  • 1 english cucumber, spiralized
  • 1 red bell pepper, small dice
  • 2 green onions, thinly sliced
  • 1 tsp. sesame oil
  • 1 Tbsp. rice vinegar
  • 1 tsp. reduced-sodium soy sauce
  • 1 Tbsp. toasted sesame seeds
  • ¼ tsp. red chili flakes
  • 2 drops stevia (optional)

Directions:

  1. After spiralizing the cucumber, place in a colander and sprinkle with 1 tsp. sea salt. Allow the cucumbers to rest for 15 to 20 minutes to remove excess water.
  2. Whisk together sesame oil, rice vinegar, soy sauce, chili flakes and stevia if using.
  3. In a bowl, gently toss together cucumbers, red bell pepper and dressing. Sprinkle with sesame seeds and serve immediately.

Air Fryer Eggplant Fries/Recipe Share

Eggplant-Fries_EXPS_SDAS17_227095_C04_06_8b

Air Fryer Eggplant Fries

Ingredients

  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup toasted wheat germ
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon garlic salt
  • 1 medium eggplant (about 1-1/4 pounds)
  • Cooking spray
  • 1 cup meatless pasta sauce, warmed

Directions

  • Preheat air fryer to 400°. In a shallow bowl, whisk eggs. In another shallow bowl, mix cheese, wheat germ and seasonings.
  • Trim ends of eggplant; cut eggplant lengthwise into 1/2-in.-thick slices. Cut slices lengthwise into 1/2-in. strips. Dip eggplant in eggs, then coat with cheese mixture.
  • Spritz eggplant and air fryer basket with cooking spray. Working in batches if needed, place eggplant in a single layer in air fryer basket and cook until golden brown, 5-7 minutes. Turn eggplant; spritz with additional cooking spray. Continue cooking until golden brown, 4-5 minutes. Serve immediately with pasta dipping sauce.
Test Kitchen tip

  • In our testing, we have found cook times vary dramatically between brands of air fryers. As a result, we have given wider than normal ranges on suggested cook times. Begin checking at the first time listed and adjust as needed.

Chocolate Almond Drops

Chocolate Almond Drops

Ingredients

  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup granola without raisins
  • 1/2 cup sliced almonds
  • 3 cups (18 ounces) miniature semisweet chocolate chips

Directions

  • In a heavy saucepan over low heat, melt chocolate chips with milk, stirring occasionally. Remove from heat. Stir in granola and almonds. Refrigerate until firm enough to roll, about 1 hour.
  • Shape mixture into 1-in. balls; roll in miniature chocolate chips. Refrigerate, covered, until firm, about 2 hours. Store in refrigerator.
Nutrition Facts

1 cookie: 127 calories, 7g fat (4g saturated fat), 3mg cholesterol, 13mg sodium, 18g carbohydrate (15g sugars, 2g fiber), 2g protein.

Originally published as No Bake Chocolate Almond Drops in Ultimate Cookie Swap Bookazine 2017

1 Week of Green Smoothie Prep Packs/Share Information

1 Week of Green Smoothie Prep Packs

7 Days of Pre-made, drop into the blender-Green Morning Smoothies!

What I did for 1 week PREP today:
(You can use ANY favorite combo of fruits or make these for any # servings/days -adjust!)

2 servings per day for 1 week:

  • 7 or more gallon Ziploc Freezer bags, large tupperware containers, OR large glass canning jars (if you have freezer space…can reuse ziplocs the next week, to prevent waste)
    Add to EACH Packet:

    • 1 cup fresh baby spinach (freezes very well) AND 1/2 cup organic chopped kale
    • 1 cup organic berries of choice🍓
    • 1 sliced banana🍌
    • optional: a handful of organic green grapes

Creating a Week of Green Smoothie Prep Packets https://cleanfoodcrush.com/green-smoothie-packs/ ‎

Directions:

  1. Seal, place in FREEZER immediately.
  2. When ready to prepare, place packet ingredients in a high powered blender.
  3. You may need to chop banana into smaller pieces.
  4. Add 1 cup liquid; such as cold water, unsweetened coconut milk, almond milk…etc.
  5. These are best used within 30 days once frozen. .

Pre-Prepped Green Smoothie Baggies https://cleanfoodcrush.com/green-smoothie-packs/

Have you ever heard of batching?

Batching is: doing a bunch of similar tasks all at once!
When we get in our “groove” with a single task we become more efficient.

Instead of spending 10 minutes EACH morning; deciding, finding, and preparing smoothie ingredients, you can prepare 1-2 weeks worth of your favorite smoothies all at once-in about 20 minutes total!
umm…add that up!

You just “found” yourself
10 minutes per day, x 2 weeks = over 2 hours SAVED!⌚ THIS is why prepping ahead is EVERYTHING!
You are also more likely to make a smoothie everyday if it’s ready to drop into the blender!
Enjoy your Morning ENERGY & TIME you just ‘found’!

💚-Rachel

 

Paleo Pie Crust/Recipe Share

Paleo Pie Crust

Serves:1pie crust
Ingredients

Instructions

  1. Place flour and salt in food processor and pulse briefly
  2. Add coconut oil and egg and pulse until mixture forms a ball
  3. Press dough into a 9 inch glass pie dish
  4. Bake at 350°F for 8-12 minutes
  5. 9 inch pie crust pan

If you wish to use this almond flour pie crust for a pie that requires baking, simply do not pre-bake it. Load it up with your filling and bake according to the recipe of your choice.