Main dish

CHEESY GARLIC ROASTED ASPARAGUS

CHEESY GARLIC ROASTED ASPARAGUS
Cheesy Garlic Roasted Asparagus with mozzarella cheese is the best side dish to any meal! Low Carb, Keto AND the perfect way to get your veggies in! Even non-asparagus fans LOVE this recipe! Tastes so amazing that the whole family gets behind this one.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound (500 g) asparagus spears, woody ends removed
  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic (or 4 cloves garlic, minced)
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon fresh cracked black pepper
  • 1¼ cup shredded mozzarella cheese
Instructions
  1. Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray.
  2. Arrange asparagus on baking sheet. Set aside.
  3. In a small bowl mix together olive oil, garlic, salt and pepper. Drizzle the oil mixture over the asparagus and toss to evenly coat.
  4. Bake for 10-15 minutes until vibrant and just beginning to get tender.
  5. Remove from oven and top with the mozzarella cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes).
  6. Adjust salt and pepper, if needed. Serve immediately.

Watch the recipe video here:

Cheesy Garlic Roasted Asparagus with Mozzarella Cheese. Low Carb, KETO.RECIPE: https://cafedelites.com/cheesy-garlic-roasted-asparagus/

Posted by Kitchen Fun With My 3 Sons on Tuesday, March 19, 2019

Main dish

Cold Miso-Sesame Noodles

Cold Miso-Sesame Noodles
This recipe for cold miso-sesame noodles yields about 10 cups, which is...generous for four people. Fortunately, cold noodles like these make a killer next-day lunch, no reheating necessary. (Then again, if you eat noodles like we do, leftovers aren't really an issue.)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt
  • 1 Fresno chile
  • 4 Persian cucumbers
  • 4 scallions
  • 3 limes
  • ½ cup mild miso
  • 4 tsp. toasted sesame oil
  • 4 tsp. light brown sugar
  • 1 large garlic clove
  • ⅓ cup grapeseed or other neutral oil
  • 1 lb. spaghetti or thin wheat noodles
  • Toasted sesame seeds (for serving)
Instructions
  1. Fill a large pot two-thirds full with water. Bring to a boil over high heat. When water starts to steam, toss in a small handful of salt.
  2. While you wait for the water, do some of your prep: Cut 1 chile in half lengthwise. Using your hands, pull out and remove stem and white ribs; discard. Tap out and discard any seeds, then finely chop chile. (Make sure to wash your hands with plenty of soap and hot water after handling chiles, or at least don’t rub your eyes!)
  3. Cut 4 cucumbers in half lengthwise, then slice crosswise into ¼"-thick half-moons.
  4. Thinly slice 4 scallions.
  5. Cut 2 limes in half. Using a citrus reamer (or fork if you don’t have a reamer), juice limes into a small liquid measuring cup until you have ¼ cup; discard seeds. Cut remaining 1 lime into wedges; set aside for serving.
  6. Whisk ½ cup miso, 4 tsp. sesame oil, 4 tsp. brown sugar, and ¼ cup lime juice in a large bowl until smooth.
  7. Finely grate 1 garlic clove into bowl and whisk to combine.
  8. Whisking constantly, slowly stream in ⅓ cup grapeseed oil until dressing is smooth and thick. Whisk in water 1 Tbsp. at a time until dressing is the consistency of heavy cream (it’ll likely take about 2 Tbsp.).
  9. When water is boiling vigorously, add 1 lb. pasta to pot and stir with tongs to prevent sticking. Cook according to package instructions.
  10. Drain noodles in a colander and rinse with cold water to stop cooking and remove any starch. Drain thoroughly, shaking off excess water, then add to bowl with sauce.
  11. Toss noodles to coat in sauce, then add chile, cucumbers, and scallions. Season with more salt to taste and toss again to distribute.
  12. Divide noodles among plates. Top with toasted sesame seeds and serve with reserved lime wedges alongside.
  13. Do Ahead: Noodles can be made several hours ahead. They tend to soak up a lot of the sauce as they sit, so if you want to make the day before, hold back half of sauce, cover, and chill. Toss with reserved sauce before serving.

Watch the recipe video here:

The ultimate dinner-to-desk lunch dish.Make 'em: http://bonap.it/9IJzmxm

Posted by Bon Appétit Magazine on Friday, April 26, 2019

Main dish

You’ll Love This Low-Carb Cheesy Tex Mex Cauli-Rice for a Deliciously Satisfying One Pan Meal!

You'll Love This Low-Carb Cheesy Tex Mex Cauli-Rice for a Deliciously Satisfying One Pan Meal!
Whether you're cutting carbs in your diet, or are just looking for the next delicious thing to eat, this recipe is for you! This Cheesy Tex Mex Cauli-Rice leaves your taste buds happy and your stomach satisfied, without feeling heavy or over-stuffed! Cauliflower is the latest food hero, as it's low-carb and the perfect substitute for rice and bread. This cheesy dish makes a great one pan dinner that'll leave you with very little mess and maximum flavor!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • ½ medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • 4 cups cauliflower rice
  • 1 tablespoon tomato paste
  • 2 cups shredded rotisserie chicken
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen corn, defrosted
  • 1 cup chopped cherry tomatoes
  • 2 jalapeños, thinly sliced
  • ¼ cup. freshly chopped cilantro
  • 1 cup shredded Cheddar
  • 1 cup shredded Monterey Jack
  • Lime wedges, for serving
Instructions
  1. In a large skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Stir in garlic, oregano, and cumin and cook until fragrant, about 1 minute.
  2. Add more olive oil if the skillet seems dry, then add cauliflower rice. Season with salt and pepper and cook, stirring occasionally, until rice is tender, 3 to 5 minutes.
  3. Add tomato paste and stir until evenly combined and the cauli-rice is slightly red. Add chicken, black beans, corn, tomatoes, jalapeños, cilantro and stir until evenly combined.
  4. Top cauli-rice with both cheeses, then cover with a tight-fitting lid and cook until cheese is melted, about 3 minutes.
  5. Serve immediately with lime wedges.

Watch the recipe video here:

This is a seriously satisfying one pan meal!Recipe: http://sha.red/1ht6T

Posted by Shared Food on Friday, April 26, 2019

Dessert

Cookies and Cream Whoopie Pies

Cookies and Cream Whoopie Pies
Looking for sandwich cookies? Then check out these cookies made using Betty Crocker® sugar cookie mix – a wonderful dessert treat!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cookies
  • 1 pouch Betty Crocker™ sugar cookie mix
  • ⅓ cup unsweetened baking cocoa
  • 2 tablespoons Gold Medal™ all-purpose flour
  • ⅓ cup sour cream
  • ¼ cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 1 egg
  • ½ cup sugar
Filling
  • 8 creme-filled chocolate sandwich cookies, crushed
  • 1 cup Betty Crocker™ Whipped fluffy white frosting (from 12-oz container)
  • ½cup marshmallow creme
Instructions
  1. Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and flour. Add sour cream, butter, vanilla and egg; stir until stiff dough forms.
  2. Shape dough into 28 (1¼-inch) balls. Roll in sugar. On ungreased cookie sheets, place balls 2 inches apart. Press each ball to flatten slightly.
  3. Bake 8 to 9 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  4. In small bowl, stir filling ingredients until well mixed. To make each whoopie pie, spread about 2 teaspoons filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press cookies together. Store between sheets of waxed paper in tightly covered container.

Watch the recipe video here:

These easy sandwich cookies are the perfect weekend treat.Cookies and Cream Whoopie Pies recipe:…

Posted by Betty Crocker on Friday, April 26, 2019

Dessert

Galaxy Mirror Glazed ‘Box’ Cake

Galaxy Mirror Glazed 'Box' Cake
Galaxy Mirror Glazed 'Box' Cake recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CAKE
  • 2 chocolate cake mixes, 2 boxes, prepared according to package
VANILLA BUTTERCREAM
  • 2 cups butter (460 g), softened
  • 2 teaspoons vanilla
  • 1 tablespoon milk
  • 6 cups powdered sugar (720 g)
GALAXY MIRROR GLAZE
  • 1 ¼ cups water (300 mL)
  • 1 ½ cups sugar (300 g)
  • 15 oz sweetened condensed milk (395 g), 1 can
  • 15 sheets gelatin
  • 26 oz white chocolate (740 g), chopped, over 30% cocoa butter
FOOD COLORING
  • black food coloring
  • navy blue food coloring
  • light blue food coloring
  • purple food coloring
  • pink food coloring
  • white food coloring
Instructions
  1. Prepare the cakes according to the package, or use your favorite cake recipe.
  2. To make the buttercream, mix the butter, vanilla, milk, and powdered sugar in a bowl with a hand mixer.
  3. Once the cakes are baked and cooled, place one cake on a turntable. If you don't have one, you can use a plate. Slice the top off the cakes to create a flat surface.
  4. Place a large dollop of the buttercream on the cake and spread to create an even middle layer of frosting.
  5. Place the second cake over the layer of buttercream.
  6. Frost the entire cake to create the crumb layer, creating a smooth surface.
  7. Place the cake in the freezer to keep cold.
  8. For the glaze, boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
  9. Bloom the gelatin in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
  10. Pour the sugar mixture over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
  11. Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high.
  12. Pour the glaze through a sieve into a large bowl to remove any excess bubbles.
  13. Separate the glaze into 5 different bowls (one medium-sized bowl and four smaller bowls).
  14. Color the biggest bowl of glaze with black and navy blue food coloring, stir the coloring with the glaze until the color is distributed evenly.
  15. In the next bowl, add the navy blue food coloring and stir.
  16. In the next bowl, add the lighter blue food coloring and stir.
  17. In the next bowl, add the purple food coloring and stir.
  18. In the next bowl, add the pink food coloring and stir.
  19. When you are ready to use the glaze, make sure each one is around 90-96°F (32-35°C). Microwave if necessary. Pour the colored glazes back into the biggest bowl of black and blue glaze. Swirl them gently with a spoon.
  20. Place the cake on a stand over a sheet tray to catch any excess glaze. Carefully pour the glaze over the cake.
  21. Dip a brush into the white food coloring and fling it onto the cake to create stars.
  22. Enjoy!

Watch the recipe video here:

This galaxy cake is out of this world 💫Get the recipe: https://tasty.co/recipe/galaxy-mirror-glazed-box-cake

Posted by Tasty on Tuesday, June 4, 2019

Dessert

Chocolate Mashed Potatoes

Chocolate Mashed Potatoes
As the kids say—YOLO.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup chocolate milk
  • ⅓ cup water
  • 2 tablespoons powdered sugar
  • 1 tablespoon unsweetened cocoa
  • ⅛ teaspoon kosher salt
  • 1⅓ cups instant potato flakes Chocolate syrup, optional
Instructions
  1. Whisk together chocolate milk, water, powdered sugar, cocoa, and salt in a small saucepan over medium-high; bring mixture to a boil. Remove from heat; stir in potato flakes. Add 1 to 2 tablespoons of water, if needed, for desired consistency. Chill 1 hour. Serve with chocolate syrup, if desired.

Watch the recipe video here:

Definitely not a first-date dessert 😉 (via Well Done)GET THE RECIPE: https://trib.al/osUDE6u

Posted by MyRecipes on Thursday, February 14, 2019

Uncategorized

Impossible Ham And Swiss Pie

While we’ve tried our hand at several impossible pie desserts, we had yet to try out a savory one. Typically an impossible pie is a one-batter recipe that separates while cooking and turns into 2-3 distinct layers upon being baked, and this recipe is no different. Most similar to a crustless quiche, this is just one batter that gets poured over your ham, cheese and onion, then turns into a light and puffy, eggy filling layer and a perfectly browned, crispy top layer. This dish is perfect at any time of day, breakfast, lunch or dinner.

Dessert

French Onion Grilled Cheese

One of our favorite comfort foods—French onion soup—meets crowd-pleasing grilled cheese in a sandwich that’s got the flavors of both dishes, minus a lot of the traditional sodium and sat fat. Silky caramelized onions are the star here: their pungent, concentrated flavor means that just a touch of Gruyere is more than enough to make this sandwich sing. The other key? Shaving the cheese with a Microplane, which allows the cheese to distribute its melty goodness evenly, and makes just a bit of cheese feel like a lot.