E.A.T.: Parmesan & Herbed Quinoa Stuffed Portobello Mushrooms

E.A.T.: Parmesan & Herbed Quinoa Stuffed Portobello Mushroomshttp://pinterest.com/pin/154318724706046233/

One Pot Mexican Skillet Pasta Recipe

One Pot Mexican Skillet Pasta Recipehttp://pinterest.com/pin/126663808244423044/

cilantro lime chicken crockpot meal with link to recipe

cilantro lime chicken crockpot meal with link to recipehttp://pinterest.com/pin/484207397407772451/

The Great Pumpkin Cake - stack two bundt cakes together!

The Great Pumpkin Cake - stack two bundt cakes together!http://pinterest.com/pin/37225134389922849/

The Fluffiest Chocolate Chip Cookies Ever...blogger says: "I recently learned about a secret ingredient that will produce the most delicious, fluffy, soft chocolate chip cookies ever--CORNSTARCH! Instead of baking powder, you use cornstarch in your dough. The dough itself ends up looking exactly like ice cream and the texture is out of this world...very close to the Keebler Soft Batch Cookies"

The Fluffiest Chocolate Chip Cookies Ever...blogger says: "I recently learned about a secret ingredient that will produce the most delicious, fluffy, soft chocolate chip cookies ever--CORNSTARCH! Instead of baking powder, you use cornstarch in your dough. The dough itself ends up looking exactly like ice cream and the texture is out of this world...very close to the Keebler Soft Batch Cookies"http://pinterest.com/pin/16044142397141945/

Mommy Needs A Break: 10 EASY FOOD IDEAS! SPRING, VALENTINE'S, EASTER

Mommy Needs A Break: 10 EASY FOOD IDEAS! SPRING, VALENTINE'S, EASTERhttp://pinterest.com/pin/556335360190779838/

Gluten Free Lemon Co…

Gluten Free Lemon Co…http://pinterest.com/pin/38210296813128415/

Chicken and Asparagus Lemon Stir Fry

Servings: 4 • Size: 1 1/4 cups • Old Points: 5 • Weight Watcher Points+: 6 pt
Calories: 268 • Fat: 7 g • Carb: 10 g • Fiber: 3 g • Protein: 41 g • Sugar: 0  g
Sodium: 437 mg (without salt)  • Cholest: 98 mg

Ingredients:

• 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes


• Kosher salt, to taste


• 1/2 cup reduced-sodium chicken broth


• 2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)


• 2 teaspoons cornstarch


• 2 tablespoons water


• 1 tbsp canola or grapeseed oil, divided


• 1 bunch asparagus, ends trimmed, cut into 2-inch pieces


• 6 cloves garlic, chopped


• 1 tbsp fresh ginger


• 3 tablespoons fresh lemon juice


• fresh black pepper, to taste

Directions:

Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.

Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes.  Add the garlic and ginger and cook until golden, about 1 minute. Set aside.

Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.

Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.

Eggs Benedict Casserole Recipe

Ingredients

• 12 ounces Canadian bacon, chopped


• 6 English muffins, split and cut into 1-inch pieces


• 8 eggs


• 2 cups 2% milk


• 1 teaspoon onion powder


• 1/4 teaspoon paprika


• HOLLANDAISE SAUCE:


• 4 egg yolks


• 1/2 cup heavy whipping cream


• 2 tablespoons lemon juice


• 1 teaspoon Dijon mustard


• 1/2 cup butter, melted

Directions

1. Place half of the Canadian bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight.


2. Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.


3. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.Yield: 12 servings (1-2/3 cups sauce).

Eclair Cake

Serves: 16

Ingredients

• Crust:


• 1 square butter or margarine (1/2 cup)


• 1 cup flour


• 1 cup water


• ¼ tsp salt


• 1 Tablespoon Sugar


• 4 eggs


• Filling:


• 1 8 oz package cream cheese, softened


• 2 small packages vanilla instant pudding


• 3 cup milk


• 8 oz container cool whip for top


• chocolate syrup for drizzling on top, optional


• Strawberry or banana slices to garnish on top, optional

Instructions

1. Preheat oven to 400 degrees. On low heat in a medium saucepan, melt the butter on low. Add water and bring to a boil. Turn off the burner and add flour, salt, sugar and mix into a softball. Let cool for 5 minutes.


2. Add eggs one at a time and mix in with a fork until incorporated. Spray a jelly roll pan or a 9×13 inch pan with cooking spray. Spread the mixture out on the pan. If using a 9×13, slightly bring the mixture up on the sides. Bake for 25-30 minutes in the preheated oven. The crust will bubble up and the edges will turn slightly brown. Let it cool until room temperature.


3. For the filling, In a stand mixer or using beaters mix 1 cup of milk with the cream cheese and mix until creamy. Add pudding mix and the rest of the milk and mix well together until creamy.


4. Spread over the cooled crust. Spread the cool whip on top of the filling mixture. You can top with fresh strawberry slices or bananas if desired. Drizzle with chocolate syrup if desired.

Cucumber Hummus Avocado Toast

Prep time: 5 mins

Cook time: 2 mins

Total time: 7 mins

Crunchy cukes, creamy hummus, and glorious avocado join forces in pretty much the easiest lunch or snack ever.

Ingredients

• 1 slice of multigrain bread


• ½ medium avocado


• ¼ cup of your favorite hummus (I’m partial to this sunbutter hummus)


• 5-6 cucumber slices


• Olive oil


• Kosher salt & freshly ground black pepper

Instructions

1. Toast the bread as dark as you like it. Scoop the avocado onto the toast. Mash and spread it with a fork. Spread the hummus over the avocado, then lay the cucumbers on top. Drizzle with a little olive oil and finish with a light sprinkle of kosher salt and freshly ground black pepper.

Summer Stir Fry

Ingredients

• 2 Tablespoons Butter


• 2 Tablespoons Olive Oil


• 4 cloves Garlic, Minced


• 12 whole Jumbo Shrimp, Peeled, Deveined, Tails Left On


• 2 whole Zucchini, Sliced On A Slight Diagonal


• 2 ears Corn, Kernels Sliced Off


• 1/2 cup Grape Tomatoes, Sliced In Half Lengthwise


•  Salt And Freshly Ground Pepper, To Taste


•  Chopped Fresh Herbs, If Desired

Preparation Instructions

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic. When oil/butter is hot, add shrimp and cook for 3 minutes. Remove to a plate. Do not clean skillet.

Add the rest of the butter and oil and heat over medium heat. Add zucchini slices in a single layer and cook for one minute, tossing once. Scoot the zucchini to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute. Add grape tomatoes, salt, and pepper, and toss around, then add shrimp. Cook for an additional 30 seconds, then remove from heat. Serve on a big platter.

Notes: Much better after it's been allowed to cool for a bit! Yummy and refreshing.

Happy Easter & Japanese Cheesecake

I had a good Easter break (but is now sad to see it almost over...

Ingredients:

• 300g cream cheese


• 45g unsalted butter


• 57g egg yolk (this equals to 3 yolks)


• 20g sugar


• 11g cornstarch


• 150g milk


• 95g egg white (3 egg whites)


• 55g sugar


• Use an 18 cm (7 in) cake pan with a fixed bottom

Instructions;

Cut a strip of parchment that is 3 cm higher than the height of the cake pan. Fold 1.5 cm along the long edge and cut a notch to the fold line every 2 cm to allow the strip to line the side of the cake pan. Slits should point into the center of the cake pan. You want the strip to be at least 1 cm taller than the cake pan. (Basically, the notches are just so you can build a perfectly round collar around the base of the pan.) Cut a parchment paper round to line the bottom of the cake pan.

Preheat the oven to 180°C. Put the egg whites into the freezer so it just begins to freeze around the edges. Sift the cornstarch.

Wrap the cream cheese in clear wrap and microwave until it becomes soft to the touch. You do not want to heat it up. (I did this in about 15 second intervals.)

In a large bowl, melt the butter over a double boiler. Add the cream cheese and whisk well to combine.

In another bowl, combine the egg yolks and 20g of sugar. Mix in the cornstarch.

Mixing and yolks with the cream cheese

Heat the milk so it comes to a boil. Add it to the egg yolks and whisk until it thickens in a double boiler over boiling water. Add this mixture to the cream cheese and combine well.

Add a small amount of the 55g of sugar to the egg whites and mix on medium low speed for about 2 minutes. Gradually add the remaining sugar to the egg whites and beat on medium until a soft meringue forms.

Add ¼ of the meringue to the cream cheese mixture and combine. Add the remaining meringue to the cream cheese mixture and fold to combine. Fill the cake pan and smooth the top.

Pouring the mixture into the dish

All ready for the oven!

Put the cake pan in a roasting pan and add boiling water so it comes up 1-1.5 cm up the cake pan. Bake for 15 minutes and then lower the temperature to 160°C and continue to bake for 25 minutes until the top turns slightly golden. Turn off the oven and leave the cake pan for another 40 minutes to an hour.

Note: The cake will continue to bake with the heat off so do not over bake. Depending on the oven, the cake may not turn golden but should avoid cooking much longer than the suggested time.

 

Samoa Bundt Cake - my favorite girl scout cookie.

Ingredients

For the Brown Sugar Batter

• 1 stick of butter, softened


• 1 cup of dark brown sugar


• 2 eggs


• 3/4 cup all-purpose flour


• 3/4 tsp baking powder


• 1/2 tsp baking soda


• 1/4 tsp salt


• 1/2 cup whole milk

For the Chocolate Batter

• 1 cup sugar


• 1/4 cup oil


• 1 egg


• 1 tsp vanilla


• 1/2 cup milk


• 3/4 cup + 2 T all-purpose flour


• 1/2 cup + 2 T cocoa powder


• 3/4 tsp baking powder


• 1/2 tsp baking soda


• 1/2 tsp salt


• 1/2 cup boiling water

For the Frosting

• 1 can of sweetened condensed milk **Or substitute canned dulce de leche


• 1/2 cup confectioners sugar


• 2 T vanilla extract


• 2 sticks butter, softened


• 1/2 tsp salt


• 1 cup toasted coconut

For the topping

• 1 1/2 cups toasted coconut


• 1/2 cup chocolate chips, melted

Instructions

Create the Dulce de leche frosting (if using canned dulce de leche skip this step)

1. Place the whole, unopened can of condensed milk in your crock pot and submerge in at least 3 inches of water.


2. Cook on medium for 10 hours or on high for 7.


3. *Alternatively, boil the whole, unopened can on the stove FULLY SUBMERGED AT ALL TIMES for 4 hours.


4. Let it cool.

To make brown sugar batter

1. In a large bowl, cream butter and brown sugar until light and fluffy


2. Add eggs, one a a time, beating well after each addition


3. In a medium bowl, combine flour, baking powder, baking soda and salt


4. Alternate adding the flour mixture and whole milk to the butter mixture, one at a time, beginning and ending with flour mixture.


5. Set batter aside

To make the chocolate batter

1. Cream sugar and oil together in a large bowl until light and fluffy.


2. Beat in egg, vanilla, and milk


3. In a medium bowl mix together flour, cocoa powder, baking powder, baking soda, and salt.


4. Slowly add flour mixture to butter mixture until well combined.


5. Carefully stir in boiling water

Make the cake

1. Preheat oven to 350 Degrees


2. Grease and flour a bundt pan well.


3. This is a marble cake. Pour some of the brown sugar batter into the pan, then top it with some of the chocolate batter.


4. Alternate until both batter bowls are empty.


5. Tap bundt pan on the counter a couple times to remove bubbles.


6. Bake approximately 1 hour or until skewer inserted in center comes out clean. (Mine only took about 50 minutes)


7. Cool in the pan for 15 minutes, then remove from pan and let cool entirely.

Make the frosting

1. Heat oven to 350 degrees.


2. Spread coconut on a baking sheet and toast in the oven until desired color is reached (about 6 minutes)


3. Beat cooled cooked condensed milk (or dulce de leche), butter, confectioners sugar, vanilla and salt for 3 minutes.


4. Add in 1 cup toasted coconut.


5. Chill for 1 hour

Assemble the cake

1. Frost the cake with dulce de leche frosting


2. Toast remaining coconut and press into the sides and top of the frosted cake


3. Melt chocolate chips in the microwave at 30 second intervals, stirring frequently.


4. Place melted chocolate in a pastry bag with a small tip or ziploc bag with a corner cut out about 1/4 inch up from the corner, and drizzle stripes on the cake.

Strawberry Muffins

Ingredients:

2 cups oats

½ cup almond flour

1 cup oat bran

1 cup ground flax seed

3 scoops progenex more muscle Belgium chocolate (or whatever protein you choose..)

½ tsp salt

½ tsp baking soda

1 tsp vanilla

2 egg whites

2 eggs

1/4  cup milk

1/2 cup vanilla greek yogurt

1 cup unsweetened apple sauce

Instructions

Or enough to mix all the ingredients

then dice strawberries and throw them in! put as many or as little as you like.

Seriously  I throw all the ingredients in a bowl and mix…it’s so easy…less mess and less clean up!

Have your oven heated to 375. And let them bake for 20 minutes or until a tooth pick comes out clean

This recipe made a dozen for me and boy do I wish I had made more!

Not to mention did you guys notice NO SUGAR ADDED! Talk about amazing.

SPICED BLACK BEAN, GRILLED AVOCADO, AND GOAT CHEESE TACOS

Ingredients:

• 1 tablespoon coriander seeds


• ½ tablespoon cumin seeds


• pinch dried pepper flakes


• ½ cup black beans, with liquids


• 1 avocado


• 1 teaspoon olive oil


• juice and zest from ½ lime


• 2 teaspoons honey


• ¼ cup goat cheese


• 4 corn or flour tortillas*

 Instructions:

1. Preheat Grill


2. In a dry skillet over medium-low heat, toast the coriander and cumin seeds for 2-3 minutes. Seeds should be fragrant and beginning to brown. Place in a pestle with dried pepper flakes and crush until spices are ground.


3. Return spices to the skillet and add ½ cup of black beans and liquids. Heat over medium low and let cook until liquids have cooked out, anywhere from 5-10 minutes. Taste and adjust pepper if needed.


4. Take avocado and slice in half. Brush with the one teaspoon of olive oil and place cut side down on grill. Let cook until lightly charred. Remove and carefully slice avocado out of skin.


5. To assemble tacos, place ¼ of the black bean mixture in the center of the tortilla, layer avocado and goat cheese on top. Finally, whisk together juice and zest from half a lime along with honey. Lightly drizzle over taco filling.

Chocolate Peanut Butter Cup Lasagna

Ingredients:

CREAM CHEESE FILLING

1. 16 oz. cream cheese, softened


2. 1 1/2 cups peanut butter


3. 1 cup powdered sugar


4. 1 cup heavy cream


5. 1 tsp vanilla


6. 16 oz. whipped topping - thawed


7. 1 (14 oz.) box chocolate graham crackers


8. 1 (12 oz.) bag mini Reese's cups


9. 3/4 cup cocktail peanuts

CHOCOLATE DRIZZLE

1. 1 cup chocolate chips


2. 1/3 cup heavy cream

TOPPING

1. 8 oz. whipped topping

Instructions

1. Cream the cream cheese, peanut butter, powdered sugar, heavy cream and vanilla. Whip 2-3 minutes. It will be thick.


2. Add 16 oz. whipped topping. Mix until light and fluffy.


3. Divide into thirds.


4. Chop peanut butter cups and nuts. Divide into halves.


5. In a 10x15 dish begin layering. First layer graham crackers. 2nd layer cream cheese filling. 3rd layer candy. 4th layer graham crackers. 5th layer cream cheese filling. 6th layer graham crackers. 7th layer filling.


6. Frost with 8 oz. of cool whip.


7. Sprinkle with remaining candy/nut mixture.


8. Melt chocolate and heavy cream in microwave. Do not overheat.


9. Drizzle with melted chocolate.


10. Refrigerate 4-6 hours. Enjoy!

Notes

1. If you can't find chocolate graham crackers you could always substitue regular ones.


2. If you wanted an extra (3rd) layer of candy you would have to have more Reese's cups and nuts.


3. This recipe feeds a small army! It is so rich that you don't need to cut it into huge servings.

THE GOBBLER

  The original gobbler sandwich doesn’t have avocado and, if I remember correctly, it had sprouts instead of lettuce. I’ve tailored this to suit my tastes and you can certainly do the same. Just be sure to use a fresh croissant (or a bagel – yum!) and plenty of cream cheese!

If you’re looking for a fun lunch or even a light dinner, these sandwiches are sure to please

INGREDIENTS:

1 croissant per sandwich
shaved deli turkey breast (I prefer honey roasted)
cream cheese
fresh tomato slices
avocado slices
shredded lettuce
salt and pepper, to taste

DIRECTIONS:

Slice the croissants in half. Spread a thick layer of cream cheese on the croissant, top with the tomatoes, turkeys, lettuce, and avocado. Add salt and pepper to taste.

Chocolate Cake Shake

There were a few cousins and others in the family who thought it was odd, but for the most part, this is just what my family did.

Then I went out in the real world. And in the real world, apparantly, people don’t eat birthday cake in bowls. With milk. In the real world, people like their cake on a plate, with a glass of milk. Talk about odd.

I would TRY so hard to make people understand, and taste my “cake soup.”

Most of the time I just got weird looks.

Then, one glorious day last year, my brother told me about Cake Shakes. From Portillo’s. Portillo’s is the BEST fast food in Chicagoland, with the BEST Italian beef sammies, french fries and chocolate cake.

Guess what they did with that chocolate cake?

Yep, they blended it right into a chocolate shake.

Ingredients

• 6 scoops chocolate icecream


• 1 big slice (about 2 cup) chocolate cake, prepared with chocolate frosting


• splash of milk

Instructions

1. In a blender, combine ice cream with chocolate cake, crumbled. Add milk and blend. Makes two servings. ENJOY!

Stuffed Flank Steak

Ingredients:

• 
  
  
  

     flank steak (1 1/2 to 2 pounds)

  
  
  
  


• 
  
  
  

  
  

  1   package

  
  

  frozen chopped spinach, thawed

  
  

  
  

  
  


• 
  
  
  

  1/2  cup

  
  

  crumbled blue cheese

  
  
  
  


• 
  
  
  

  
  

  1   jar

  
  

  (7 ounces) roasted red peppers, drained and chopped

  
  

  
  

  
  


• 
  
  
  

  2   tablespoons

  
  

  seasoned dry bread crumbs

  
  


• 
  
  
  

  1

  
  

  egg yolk

  
  
  
  


• 
  
  
  

  
  

  3/4  teaspoon

  
  

  garlic salt

  
  

  
  

  
  


• 
  
  
  

  
  

  3/4  teaspoon

  
  

  ground black pepper

  
  

  
  

  
  


• 
  
  1   tablespoon
  
  
  olive oil

Directions

1.

Heat oven to 425 degrees F.

2.

Lay steak on work surface. Holding sharp knife parallel to work surface and starting at a long side, slice flank steak in half to opposite long side, without cutting all the way through; open up the steak like a book. Flatten slightly to an even thickness.

3.

Squeeze liquid from spinach; discard liquid. In medium-size bowl, combine spinach, cheese, peppers,bread crumbs, egg yolk, 1/4 teaspoon each of the garlic salt and the pepper.

4.

Season steak with an additional 1/4 teaspoon each of the garlic salt and pepper. Press filling onto steak, leaving a 1-inch border on all sides. Roll up steak to enclose filling, beginning on a short side; the grain of the meat will be running from left to right. Tuck any loose filling back into ends.

5.

Tie steak with cotton twine at 2-inch intervals to secure. Rub outside with oil, then sprinkle with remaining 1/4 teaspoon each garlic salt and pepper.

6.

Roast at 425 degrees F for 35 minutes, then increase heat to broil and broil for 10 minutes, turning once. Let meat rest 15 minutes. Remove twine, slice and serve.

 

Nutrition information

Per Serving: cal. (kcal) 305, Fat, total (g) 15, chol. (mg) 92, sat. fat (g) 6, carb. (g) 7, fiber (g) 2, pro. (g) 36, sodium (mg) 588, Percent Daily Values are based on a 2,000 calorie diet