Roasted Yellow Squash With Parmesan Cheese And Herbs

This roasted yellow squash with parmesan cheese and herbs recipe is the right flavorful side dish that may be geared up in much less than 30 minutes. It’s aromatic and has a deep taste.

The roasted squash is so soft and flavored with the simple seasoning you can locate on your pantry: Italian herbs seasoning, garlic, and cayenne pepper. that is an clean squash recipe that you are going to like.

Roasted Yellow Squash With Parmesan Cheese And Herbs

To make this roasted summer season squash, you want the following substances: yellow squash, parmesan cheese, olive oil, Italian herbs, cayenne pepper, garlic, salt, and pepper.

Yellow squash is excessive in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. It's also rich in manganese. Manganese is a useful mineral to assist the body’s capacity to technique fat and carbohydrates.

INGREDIENTS :

• 7 cups thick-sliced yellow squash (about 1/4 inch to 1 cm in thickness) (from 6-7 medium-size yellow squash)
• 2-3 tbsp olive oil
• ½ cup grated parmesan cheese
• ½ tsp minced garlic
• ½ tsp salt (use less or more according to your liking)
• ¼ tsp black pepper
• ½ tsp Italian herb seasoning
• ⅛ tsp cayenne pepper (OPTIONAL)

INSTRUCTIONS :

1. Preheat oven to 450° F 
2. Trim the stem end of the squash and cut them into round slices with equal thickness so they cook evenly. Use paper towels to absorb some excess water from the yellow squash to prevent a mushy texture after cooking.
3. Transfer to a large bowl, and season with oil, Italian herbs, cayenne pepper, parmesan cheese, garlic, salt, and pepper. Mix well.
4. Transfer the mixture to a shallow baking dish. Cook, uncovered, for about 20-25 minutes.

Vegan Cheese Sauce

Silky smooth vegan cheese sauce this is also nut free! It’s truely perfect over nachos, baked potatoes, steamed broccoli and makes a delicious mac and cheese.

What’s the hardest element for human beings to surrender once they need to head vegan? CHEESE. I listen it again and again again; humans can usually believe going meatless however cheese? That’s a difficult one! As a former cheese enthusiast, I totally apprehend! It felt truly tough in the starting, however now I don’t leave out it in any respect. 9 years in the past, when I went vegan, there weren’t as many scrumptious vegan cheeses you may buy at the store like there are these days. Now i'm able to locate vegan cheese merchandise at my neighborhood bargain save. those are exciting instances people!

Vegan Cheese Sauce

All of my vegan cheese recipes thus far have covered cashews, due to the fact while soaked and then blended with different substances, they make a sincerely rich, thick and creamy cheese sauce. I fell in love with cashews awhile lower back for their capability to create such wealthy, creamy dishes together with the cheeses above and sour cream.

However what’s someone to do this can’t eat nuts? That’s who this recipe is for nowadays! And each person else who enjoys an extremely-creamy vegan cheese sauce to drizzle over the entirety. severely, i was amazed at how proper this became out with such simple elements. i'm hoping you love it, too!

INGREDIENTS:

• 1 1/2 cups peeled and chopped russet potato (1 medium)
• 1 cup peeled and chopped carrots (about 2-3 carrots)
• 2 cups unsweetened non-dairy milk
• 1/2 cup nutritional yeast
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 tablespoon cornstarch
• Optional for nacho cheese: 4 oz can diced green chiles, drained

INSTRUCTIONS:

1. Add the potatoes and carrots to a medium pot and cover with water. Bring to a boil, and cook for about 10 minutes, until fork tender.
2. While the vegetables are boiling, add all the other ingredients (including green chiles if using) to a blender. 
3. Drain the potatoes and carrots and add them directly to the blender with the other ingredients. Blend on high until silky smooth. You don't need to warm it further, but if you want you could add it to a pot to keep it warm. Stir frequently if you do this; it will thicken even more.
4. Serve over tortilla chips, drizzle on baked potatoes or steamed broccoli. Mix into macaroni pasta to make mac and cheese! Store leftover vegan cheese in the refrigerator for up to 4 days, if it lasts that long.

Roasted Shrimp And Brussels Sprouts

These Roasted Shrimp and Brussels Sprouts are a short and easy dinner. Lemon and garlic make this a flavorful sheet pan dinner you can make in about 20 minutes!

This is a wintery variation of the Roasted Shrimp and Asparagus that I shared in the spring. Brussels sprouts are so delicious when they are tossed with olive oil and sliced garlic and then roasted. i really like to slice them in 1/2 and area the reduce side down at the baking sheet so that they get fine and caramelized. The brussels sprouts take longer than the shrimp to cook, so within the period in-between the shrimp get a brief marinade with lemon zest, olive oil, salt and pepper. After the sprouts were roasting for about 15 minutes, the shrimp be a part of them for the final few minutes of roasting.

Roasted Shrimp And Brussels Sprouts

Shrimp cook very quickly, and overcooking them will lead them to rubbery and just usually now not appetizing. but the exceptional aspect about them is you could inform they may be completed after they flip from grey to crimson. I commonly use pretty massive shrimp, 21-24 depend according to pound, and they commonly take about 5 minutes to cook dinner. Cooking time will range depending on the dimensions you use, so just keep a near eye on them.

After they come out of the oven, i like to give them a dusting of parmesan cheese, squeeze some lemon juice over them and serve with rice. this is certainly one of my favourite weeknight dinners because it's so fast, healthy and scrumptious. best for a Monday, right?

INGREDIENTS:

• 1 pound Brussel sprouts trimmed and cut in half
• 3/4 pound shrimp peeled, with tails on
• 4 tablespoons olive oil divided
• 4 garlic cloves divided, 2 sliced and 2 minced
• 1 lemon zested and sliced
• parmesan cheese for topping about one ounce
• pinch red chili flakes
• salt to taste
• pepper to taste

INSTRUCTIONS:

1. Preheat oven to 425°F
2. In a small bowl, combine shrimp, 1 tablespoon of olive oil, the zest of one lemon, the minced garlic, a pinch or red chili flakes, salt and pepper.  Stir to combine and set aside to marinade for 15-20 minutes.
3. While shrimp are marinating,  toss the Brussel sprouts with 3 tablespoons of olive oil, the sliced garlic, a pinch or red chili flakes, salt and pepper on a large sheet pan.  Make sure sprouts are completely coated.  Turn them so that the flat sides are facing down.  Roast for 15 minutes.
4. Remove from oven and use a spatula to turn the Brussels sprouts.  Pour the shrimp and marinade onto the sheet pan and stir to coat everything in the marinade.  Arrange everything in a single layer. Return to the oven and roast for about 5 more minutes, or until shrimp are cooked through.
5. When done, remove from oven and squeeze 1-2 lemon slices over shrimp and brussels sprouts, then grate parmesan cheese over everything.  Serve with more lemon slices.

Corned Beef And Cabbage Soup

Saint Patrick’s Day is right across the corner and with the chilly climate I figured it turned into the precise time to make a nice huge pot of corned pork and cabbage soup!

Corned Beef And Cabbage Soup

This is a great simple soup that relies at the flavour of the corned beef which is slowly braised till it’s melt in your mouth smooth and oh so good! After the beef I load this soup up with greens such as the usual onions, carrots and celery in addition to plenty of cabbage, which goes so well with the corned beef.

I like to fill out this stew with potatoes or cauliflower, celeriac or even barley making for one hearty comforting meal! This Saint Patrick’s Day curl up with a bowl of corned beef and cabbage soup!

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, chopped
• 4 cups chicken broth (or beef broth or ham broth)
• 1 pound raw corned beef in pickling juices, diced
• 2 potatoes, peeled and diced
• 2 cups cabbage, shredded
• salt and pepper to taste

INSTRUCTIONS:

1. Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 3-5 minutes, before adding the garlic and cooking until fragrant, about a minute.
2. Add the broth, corned beef, potatoes and cabbage, bring to a boil, reduce the heat and simmer until the beef is tender, about 1-2 hours.

Creamy Vegan Roasted Red Pepper Pasta

If you observe absolutely everyone from Seattle on social media, I’m sure you’ve heard all approximately the crazy quantity of snow we’ve been getting. At our house, we’ve been snowed in for the general public of the past eleven days, and over the last day and a half of it dumped in all likelihood any other foot (!!!) of snow. This amount of snow is nearly exceptional round here, and that i’d move so far as to mention that maximum people are wildly unprepared for it.

We’ve been the use of garden shovels to scoop snow (why have a snow shovel when we only need it as soon as each 10 years?! Oh right, due to the fact it would had been simply exceptional to have one for #snowmageddon!) And best the day past did it arise to us that we need to knock snow off of flat roofs and different surfaces, drooping tree branches, and our (previously thriving) lawn vines.

Creamy Vegan Roasted Red Pepper Pasta

Meanwhile, our grocery stash is developing a chunk slim. I really desired to provide you with a fabulous Valentine’s Day recipe for y’all, and that i’ve been running on an great, nearly-there raspberry sweet roll recipe. however I don’t have it quite right yet and i ran out of the ingredients to maintain checking out it.

Luckily, I had simply sufficient groceries within the pantry to make and photograph this Creamy Vegan Roasted red Pepper Pasta, a favorite dinner of overdue. It used up my closing half of an onion and the basil within the refrigerator changed into certainly a touch peaked, however I suppose I pulled it off.

INGREDIENTS:

• 8 ounces rotini pasta (or pasta of your choice)
• 1 tablespoon olive oil
• 1/2 cup medium yellow onion (about 1 cup)
• 1 teaspoon dried oregano
• 2 medium cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 cup water
• 1 (15-ounce) jar roasted red peppers, drained
• 1/3 cup raw whole cashews
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 4-5 fresh basil leaves, chiffonaded

EQUIPMENT:

• High-speed blender (like Blendtec or Vitamix)

INSTRUCTIONS:

1. Cook the pasta. Place a large pot of water on the stove to boil. Once boiling, add the pasta. Cook according to package instructions (usually about 8-10 minutes). Drain and set aside.
2. Saute the onion, oregano, and garlic. While the pasta boils, set a medium saucepan over low heat. When hot, add the olive oil. Add the onion and oregano. Cook, stirring occasionally, until softened and beginning to get translucent, about 8 minutes. Add the garlic and cook, stirring frequently, for one more minute. Add the tomato paste and cook until warmed through. Pour in 1/2 cup water and stir to bring up all of the bits of everything.
3. Make the sauce. Pour the sautéed onion mixture into the blender. Add drained roasted red peppers, cashews, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Puree until silky smooth, 2-3 minutes. If the sauce is too thick to puree, add a bit more water, a tablespoon at a time.
4. Mix the pasta and sauce. Return the pasta to the pot you cooked it in or to the saute pan – whichever is biggest! Place over low heat. Add sauce. Stir gently and cook just until warmed through, 1-2 minutes.
5. Adjust seasonings. Taste and add more salt and pepper if desired.
6. Garnish and serve. Sprinkle basil over the top and serve!

Peanut Butter Meltaway Cookies

These are the pleasant peanut butter cookies I have ever had. Peanut Butter Meltaway Cookies are peanut butter cookies, stuffed with chocolate!

Peanut butter meltaway cookies are significantly the bee’s knees and I don’t even realize what that means, but if it’s properly then those cookies are it!

Peanut Butter Meltaway Cookies

look at the ones soft and fluffy peanut butter cookies stuffed with melty chocolate wafers (essentially a huge chocolate chip that’s been flattened).

Mainly when you consider that now not handiest are they full of chocolate but they are rolled in cinnamon sugar that's fairly the nice taste mixture ever. We hope you like them as much as our own family does!

INGREDIENTS :

• 1/2 Cup Peanut Butter Creamy
• 1/2 Cup Butter softened, Unsalted
• 1/2 Cup White Sugar
• 1/2 Cup Brown Sugar
• 1 Egg Large
• 1/2 Teaspoon Vanilla
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
• 1 1/4 Cup Flour
• 1 1/2 Cups Hersheys Meltaway Chocolates
• 1/3 Cup Cinnamon Sugar for rolling

INSTRUCTIONS :

1. Heat the oven to 350 degrees. Place the cinnamon sugar in a small bowl. Set aside. In a standing mixer, combine the peanut butter, butter, brown sugar and white sugar. Mix on medium high speed for 1-2 minutes, and the mixture become creamy. Add the egg and vanilla and mix to combine. In a separate bowl, combine the dry ingredients and slowly add to the wet ingredients with the mixer running. Mix until combined and turn off the mixer. Place a tablespoon amount of dough in your hand and flatten on your palm. Add the meltaway and fold the dough over the chocolate and then roll into a ball. Roll the dough in the cinnamon sugar and place on a parchment lined baking sheet. Bake for 8-10 minutes and remove from the oven. Best eaten while warm.

Easy Breakfast Tacos Recipes

Breakfast Tacos –  fairly scrumptious tacos made with warm tortillas loaded with golden potatoes, crispy 1st Baron Beaverbrook, fluffy scrambled eggs, cheese and all the toppings. those clean to make breakfast tacos are a awesome way to start the day!

My oldest son’s favorite meal of the day is breakfast and yes, he can eat breakfast meals any time of the day. Breakfast tacos and breakfast burritos are by some distance his favored.

Easy Breakfast Tacos Recipes

I used to suppose breakfast tacos were simplest some thing I could make all through the weekend when I had lots of time, but absolutely if you plan ahead and feature an movement plan, you may experience this clean breakfast recipe any day of the week.

Breakfast Taco Versions

These ridiculously simple and extraordinarily tasty breakfast tacos are your “basic” flavor combination for a traditional morning meal. you can sub ingredients and create your very own taco recipe. right here are a few ideas:

• Do this savory combination of scrambled eggs, sauteed mushrooms, caramelized onions and Swiss cheese.
• Carnitas, roasted inexperienced chiles, scrambled eggs, Cotija cheese, salsa make for a extraordinary tasty Mexican style taco.
• Add a Southwestern spin for your taco with chorizo, black beans, breakfast potatoes, Cotija cheese and cilantro.
• Make a vegetarian breakfast taco with hash browns, scrambled eggs, inexperienced onion, jalapenos, Monterrey Jack cheese, avocado and pinnacle it with bitter cream.
• Fancy up your tacos for a special vacation brunch or birthday celebration with smoked salmon, crimson onion, capers and Hollandaise Sauce.
• Use any leftover greens you can have from dinner the night time before – roasted candy potatoes, grilled asparagus, sauteed peppers, mushrooms – don’t let them visit waste. same goes with leftover beans, brisket and steak!

INGREDIENTS:

• 8 slices bacon, chopped into 1 to 1/2 inch pieces
• 1 1/2 cup frozen breakfast diced potatoes (thawed)
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon butter
• 8 eggs
• Dash of hot sauce (optional)
• 1/2 cup shredded cheddar cheese
• 8 taco size flour tortillas, warmed

Optional Toppings:

• Avocado slices
• Salsa
• chopped cilantro
• chopped onions
• sliced pickled jalapenos

INSTRUCTIONS:

1. Heat a large nonstick skillet over medium high heat. Add the bacon and cook stirring often until browned and crisp, about 5 minutes. Transfer the bacon to a plate lined with paper towels to drain.
2. Remove all but 1 tablespoon of the bacon drippings from the skillet. Add the potatoes and cook for about 6 minutes or until the potatoes are tender. Season with the paprika and salt and pepper to taste. Remove the potatoes from the skillet.
3. In a medium bowl, beat the eggs with a generous pinch of salt and pepper and a dash of hot sauce. Wipe out the skillet and melt the butter over medium-low heat. Add the eggs and cook and scramble eggs until set. Stir in cheese and remove from the heat.
4. To assemble the tacos, layer the tortillas with the potatoes, scrambled eggs and bacon. Top with any additional toppings. Serve warm.

Fried Buffalo Goat Cheese Balls

Fried Buffalo Goat Cheese Balls, virtually the first-class…and so addicting. gentle, creamy goat cheese, rolled in Panko bread crumbs, and gently pan-fried. Golden and crisp at the out of doors and further gentle and melty inside the middle. Drizzle each fried cheese ball with highly spiced selfmade buffalo sauce for a sincerely scrumptious appetizer that’s best for recreation day and some other occasion in between.

It’s been the longest time due to the fact that I’ve shared a recipe that includes buffalo sauce. there has been a time, a few years in the past, whilst buffalo sauce turned into form of “modern”. It appeared as even though all people become sharing a brand new way to contain buffalo sauce into recipes.

Fried Buffalo Goat Cheese Balls

despite the fact that the trend has mellowed a bit, I still love anything protected in highly spiced buffalo sauce. It’s kind of tough to conquer. To this day, I’m pretty positive my dad’s favourite dish to consume could be these greater delicious highly spiced cauliflower bites. Or maybe the buffalo quinoa bites from the cookbook.

It’s safe to mention my circle of relatives loves buffalo sauce. In truth, homemade buffalo hen is type of my “signature object”. It’s one of the first dinners I made for my circle of relatives, and it’s one they nonetheless request each threat they get.

INGREDIENTS:

• 1/3 cup all-purpose flour
• 1 pinch black pepper
• 1 1/2 cups Panko breadcrumbs
• 1 large egg, beaten
• 1 log (10 ounce) goat cheese
• oil, for frying
• chopped green onions or chives, for serving

BUFFALO SAUCE:

• 4 tablespoons salted butter, melted
• 1/4 cup extra virgin olive oil
• ½ cup Franks Red Hot Sauce
• 3/4 teaspoon seasoned salt
• 1 pinch black pepper

INSTRUCTIONS:

1. Add the flour and a pinch of pepper to a medium bowl. Add the egg and 2 tablespoons water to a separate shallow bowl or pie plate. Add the Panko to another medium sized bowl.
2. Roll the goat cheese into 20-24 balls (about 1 tablespoon each). Roll each goat cheese ball in the flour, then dip through the egg mix, and then dredge in the Panko mix. Place each ball on the prepared baking sheet as you work. Freeze 20 minutes or until firm.
3. Meanwhile, make the buffalo sauce. Mix all ingredients together in a small bowl. If the butter firms up, warm the sauce in the microwave. 
4. Heat 1-2 inch of oil in a large skillet over medium-high heat. Fry the goat cheese balls in batches, 1 to 2 minutes or until golden and crisp on all sides. Remove and drain on a paper towel lined baking sheet.
5. Arrange the balls on a serving plate and drizzle with buffalo sauce. Sprinkle with chives or green onions. Serve and enjoy! 

Crazy Good Onion Patties

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Crazy Good Onion Patties

I’m talking fried fish, fried chicken, fried fritters. If it could be fried, we fried it. maybe no longer the healthiest way to develop up, but in reality gave me an recognize for country honest food as an person. some thing else it gave me became an admire for truely delicious recipes so one can blow people’s minds. Onion patties are one of those.

Those are so easy to make, and once you’ve made them, you’ll find your self yearning them all of the time. They’re seriously that exact.

INGREDIENTS:

• 3/4 cup flour
• 1 tablespoon sugar
• 1 tablespoon cornmeal
• 2 teaspoons baking powder
• 2 teaspoons salt
• 3/4 cup milk
• 2 1/2 cups chopped onions (about 2 small onions)
• shortening or oil for frying

INSTRUCTIONS:

1. In a large bowl, mix all dry ingredients, then add milk and stir. This will give you a thick batter.
2. Add onions and mix until well blended.
3. Heat 1/2 inch oil in skillet over medium high heat. Drop batter by tablespoons into the hot oil.
4. Flatten with the back of a spatula, then brown on both sides until crispy, golden brown.
5. Drain on paper towel, sprinkle salt to taste.
6. Pro Tip: You can make these even more craveworthy by adding 1/4 cup crumbled, cooked bacon to the batter before cooking. Other tasty add ins include: 1/4 cup green pepper, 1/4 cup cooked mushroom, or sprinkle cheddar on top after you've finished cooking. So. Delicious.

Easy Oven Roasted Vegetables

These clean Oven Roasted veggies are flawlessly soft and packed with taste! This healthy method for roasting veggies may be adapted to healthy any veggies you have got handy!

Deliciously seasoned roasted veggies made quick and effects. Oven Roasted vegetables are a short and smooth 20 minute aspect-dish this is additionally wholesome, tasty, and high-quality served alongside meat, fish, or rice.

Easy Oven Roasted Vegetables

Also, that is a super meal-prep dish. I save masses of time through roasting numerous huge sheet pans of greens on a Sunday night time, and then truely reheat them proper earlier than lunch or dinner for the rest of the week.

This incredible veggie treat has been my go-to facet dish lately because I will’t pass up a Farmer’s marketplace if my lifestyles depended on it.

INGREDIENTS :

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 2 cups sliced baby portobello mushrooms
• 1 cup thin baby carrots
• 1 red bell pepper, chopped
• 1 small yellow onion, cut into 6 wedges
• 2 tablespoons olive oil
• salt and fresh ground pepper, to taste
• 1-1/2 teaspoons Italian Seasoning
• 1/2 teaspoon garlic powder
• grated parmesan cheese, for garnish (optional)
• chopped fresh parsley, for garnish (optional)

INSTRUCTIONS :

1. Preheat oven to 425˚F.
2. Line a large baking sheet with foil or parchment paper.
3. Add all the vegetables to the baking sheet.
4. Add olive oil over the veggies and mix with either a wooden spoon or just use your hands.
5. Season with salt, pepper, Italian Seasoning, and garlic powder; gently toss until thoroughly combined.
6. Arrange all the veggies in a single layer.
7. Bake for 15 to 20 minutes, stirring halfway through cooking. You want to roast the veggies until fork tender and lightly browned.
8. Remove from oven.
9. Garnish with parmesan cheese and parsley; serve.

Slow Cooker Cilantro Lime Chicken

This right right here is flawlessly pro, flawlessly juicy eating place quality taco chook, and it’s approximately to trade your life and your meal plan for the higher. 

Significantly, you will adore this recipe for all the aforementioned motives, and additionally because you're clever. And you want virtually actual, simply delicious meals. 

Slow Cooker Cilantro Lime Chicken

Chook breasts are one of the most popular cuts of meat, but I regularly locate them dry and bland unless they’ve been properly brined or marinated. Enter the magic of the gradual cooker, which solves our dry chicken hassle with easy and elegance. 

Hen breasts are sluggish cooked in a barely spicy sauce until juicy and infused with taste. Lime juice and salt tenderize the fowl because it cooks, and the end result is restaurant-first-rate cilantro lime hen with a view to rework you into a weeknight dinner extraordinary hero!

INGREDIENTS :

• 1/2 c chicken broth
• 1/4 c olive oil
• 1/4 c lime juice
• 4 cloves garlic, peeled and smashed
• 1 jalapeno, seeded and chopped; see notes
• 1-2 tsp sea or kosher salt, see notes
• 2 tsp cumin
• 1 tsp paprika
• 1 tsp cracked black pepper
• 2 lb boneless skinless chicken breasts
• 1/2 c chopped cilantro

INSTRUCTIONS :

1. Place the chicken broth, olive oil, lime juice, garlic, jalapeno, salt, cumin, paprika, and pepper into a food processor. Blend until the garlic and jalapeno are pulverized and the sauce is well incorporated.
2. Lay the chicken in a single layer in the crockpot. Pour the sauce over the chicken. 
3. Cover and cook on low for 8 hours for best results (or high for 4 hours).
4. Using two forks, shred the chicken. Add the cilantro to the chicken, and toss again. Serve immediately (see post notes for serving suggestions). Leftovers keep in a tightly sealed container in the fridge for a week, or in the freezer for up to 2 months. 

Thai Chicken Naan Pizza

Get dinner on the table in 10 minutes with this easy and delicious Thai chicken naan pizza! With spicy Thai curry ‘sauce’, shredded chicken and veggies, it’s a singular twist for pizza night.

Do you wish to get adventurous together with your pizza? We do! Our favorites include this Guacamole Pizza with Corn + Zucchini and this Kale, pignolia and Ricotta Pizza. Our go-to lately has been this Thai Chicken Naan Pizza!

Thai Chicken Naan Pizza

Using naan as a base for this pizza is such a convenient thanks to get dinner on the table quickly (no messing around with dough!). It also means everyone can have their own single serve pizza!

With spicy Thai curry ‘sauce’, shredded chicken, and veggies, this Thai curry naan pizza is certainly a singular flavor combo that somehow works SO well.

INGREDIENTS :

Thai Curry Spiced Yogurt:

• 1/2 cup plain yogurt
• 1/2 cup cherry tomatoes (quartered)
• 4 teaspoons Thai red curry paste

Pizza:

• 4 pieces naan
• 1 bell pepper (sliced thinly)
• 1 carrot (shredded)
• 1 cup shredded chicken (I recommend this Slow Cooker Honey Lime Chicken)
• 2 cups mozzarella cheese (shredded)
• cilantro (garnish)

INSTRUCTIONS :

1. In a bowl, mash the tomatoes with a fork until soft. Stir in the yogurt and curry paste until completely combined.
2. Heat broiler. Arrange naan on sturdy baking sheet. Broil for 2 minutes or until slightly golden.
3. Spread 1-2 tablespoons of the yogurt on each of the naan breads.
4. Top with remaining ingredients.
5. Place the pizzas under the broiler for 1-2 minutes, until cheese is melted and pizzas are heated through.
6. To BBQ: Heat grill over high.
7. Grill naan over direct heat for 2 minutes or until slightly golden.
8. Spread 1-2 tablespoons of the yogurt on each of the naan breads, then top with remaining ingredients.
9. Place the naan bread pizzas directly on the grate and cook for 2-3 minutes, until cheese is melted and pizzas are heated through.
10. To Serve: Sprinkle with cilantro if desired and serve immediately.

Snickers Cheesecake

These days is not an afternoon for restraint, or weight-reduction plan, or maybe my common "as herbal as viable" food. today, we're making one in all my favourite versions of my absolute preferred indulgence : cheesecake. And no longer simply any cheesecake: a Snickers Cheesecake.

While served cooled from the oven, it is smooth and creamy, but my favored manner to serve it's miles after you've got chilled the cheesecake in a single day, making it extra of a new york style cheesecake.

Snickers Cheesecake

The toppings on this cheesecake are absolutely optional, but they do upload a ton of "Wow" component, AND make the entire baking process significantly much less stressful via putting off any worry of a cracked pinnacle.

Yep, your cheesecake may additionally crack, but it is okay because you could douse it in caramel sauce and nuts and extra Snickers and greater caramel and greater nuts and ... properly, you get the concept.

Low-strain cheesecake is where it is at, human beings. you may pontificate water baths all you want, and i'm a believer of them, too, however every now and then you just do not want the FUSS of all of that.

INGREDIENTS:

• 24 Oreos regular "stuff", not Double Stuff
• 5 tablespoons Butter melted
• 32 ounces Cream Cheese softened
• 1 1/4 cup White Sugar
• 1/2 cup Sour Cream
• 20 Mini Snickers each one cut into 8 pieces (yes they will be tiny! Freezing first makes it super easy though! )
• 3 Eggs
• 1 cup packed Brown Sugar
• 1/2 cup Half and Half
• 4 Tablespoons Butter
• extra Mini Snickers for decorating Optional
• 1/4 cup Salted Peanuts for decorating Optional

INSTRUCTIONS:

1. Preheat oven to 350 degrees Fahrenheit.
2. In a food processor, process the Oreos ( filling and all ) until they are completely crushed.
3. Mix in the melted butter ( I do this in the food processor -- Just pour the butter in and process for a few more pulses until the butter is completely combined ).
4. Press into a greased, 9” Spring Form pan with at least 3" high sides ( this is taller than standard!!!! )
5. Bake for 8 minutes.
6. In a heavy-duty mixer, mix cream cheese, white sugar, and sour cream until combined and smooth.
7. Mix in the three eggs until just combined.
8. Fold in the chopped up Mini Snickers.
9. Bake in the preheated oven for 1 hour. Turn oven off. Let sit for two hours in the oven.
10. To Make the Caramel Topping ( Optional ) : In a heavy-bottomed pan set to medium heat, whisk the brown sugar, half and half, and butter until the butter melts and the entire mixture starts to foam. Slowly whisk the mixture for 3 - 5 minutes, until it thickens slightly.

Vegetable Vegan Frittata Recipe

Vegan Frittata may be a good way to spend leftover vegetables to form a simple inexpensive vegan meal that works for breakfast, lunch or maybe dinner!

The frittata is an Italian dish made with eggs and whatever vegetables you've got available. During this vegan version we’ll be using an amazingly flavorful tofu base ‘egg’ mixture and plenty of vegetables for an absolutely delicious vegan frittata!

Vegetable Vegan Frittata Recipe

Personally, I find this tofu frittata to be both flavorful and filling. It doesn’t need much, but I do like to finish it off with avocado and a drizzle of sriracha for a few extra-spicy heat!

Vegan frittata are often served anytime of day. Plus, it’s great for consumption produce that’s close to expire and can handle an outsized assortment of veggies.

In this recipe, tofu and spices are pureed for an ‘egg’ mixture and mixed with sauteed vegetables, then baked within the oven until golden on the surface and tender on the within creating the last word vegetable vegan frittata.

INGREDIENTS :

• 1 tablespoon olive oil or 1/4 cup water (for water saute)
• 2 medium potatoes, diced (with or without the skin)
• 1 small onion, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 2 cloves garlic, minced
• handful grape tomatoes, halved or quartered
• pinch of red pepper flakes, optional
• mineral salt and pepper, to taste

for the blender/food processor:

• 1 package (16 oz) organic silken tofu (soft or firm), drained (no pressing needed)
• 1/2 cup unsweetened non-dairy milk
• 2 heaping teaspoons cornstarch, arrowroot or tapioca flour
• 2 – 3 tablespoons nutritional yeast
• 1 teaspoon mustard (any kind) or 1/2 teaspoon mustard powder
• 1 1/2 teaspoons dried tarragon, thyme or basil (or a combo)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric
• 1/8 teaspoon pepper (black or white)

INSTRUCTIONS :

1. Preheat oven to 375 degrees F.
2. Saute: Heat oil in a pan over medium heat, saute potatoes for 5 minutes, add onion and cook an additional 5 minutes. Add bell pepper, zucchini and garlic, cook until softened. Add tomatoes and optional red pepper flakes, cook another minute or two. Season with salt and pepper to taste.
3. Tofu egg: In a food processor/blender, combine the remaining ingredients and process until smooth. Taste for seasoning.
4. Assemble: Add the tofu mixture to the pan the vegetables cooked in and mix well. Spoon mixture into a lightly greased 9 inch round pie/quiche dish or springform pan. Level the top flat with the back of a spatula or spoon and make sure all edges are filled.
5. Bake: Place on the middle rack and bake for 35 – 45 minutes, frittata should be firm to the touch. If top starts to brown too much, cover with foil or small silpat. Remove and let cool for at least 10 minutes. If using a pie/quiche dish, loosen the edges of the frittata, place a plate over top and carefully flip so frittata falls onto the plate and serve (this step is optional).
6. This frittata is wonderful with sliced avocado and a little sriracha for heat.
7. Serves 4 – 6

Grilled Lemon Chicken

Spring and summer means grilling season and that I am always trying to find flavorful marinades and recipes to stay in my repertoire that are are super easy to whisk along side ingredients we all wear hand.

And this is often exactly that sort of marinade and recipe. As a bonus, it’s accidentally gluten-free and healthy, which is good for swimsuit season.

As a shortcut, I used thin-sliced boneless skinless chicken breasts. Their thinner size makes for faster grilling times and far more even cooking.

Grilled Lemon Chicken

This recipe would be even faster with pigeon breast tenders or sometimes called breast cutlets or medallions, but because it is with the thin-sliced breasts I only needed to grill them five minutes per side and that they were done.

Many times with large chicken breasts on the grill, I struggle to stay the surface from becoming overly dark before the inside is fully cooked through but with either thin-sliced or breast tenders, you don’t need to worry that .

INGREDIENTS :

CHICKEN:

•  1 1/2 pounds thin-sliced boneless skinless chicken breasts (I had 5 breasts)
•  1 to 2 teaspoons lemon zest, optional
•  1/2 cup lemon juice
•  1/4 cup olive oil
•  2 teaspoons ground ginger
•  1 to 2 teaspoons kosher salt
•  1 teaspoon freshly ground black pepper
•  fresh basil or parsley, optional for garnishing
•  lemon slices, optional for garnishing

BROCCOLI (OR ANOTHER VEGETABLE):

•  2 large heads broccoli, trimmed into florets
•  1 to 2 tablespoons olive oil
•  1 teaspoon kosher salt, or to taste
•  1 teaspoon freshly ground black pepper, or to taste
•  1 teaspoon lemon zest, optional

INSTRUCTIONS :

1. Chicken – To a large ziptop plastic bag, add all ingredients except basil or parsley, seal, and smoosh around to evenly coat chicken. Place bag in fridge for at least 1 hour, or overnight, to marinate.
2. Lightly oil grill grates and preheat grill to high heat on one side, medium heat on another side.
3. Broccoli – Place florets in a grill basket, evenly drizzle with olive oil (Tip – many times I use olive oil cooking spray because just a misting is all you need), and evenly sprinkle with salt and pepper. Toss with your hands to coat evenly.
4. Place grill basket over the high/hotter side of the grill and place chicken on the medium heat side; discard bag with marinade.
5. Close grill lid and cook for about 5 minutes. Flip chicken, stir broccoli, close grill lid, and cook for another 5 minutes, or until chicken is done and cooked through and the broccoli is as charred as desired.
6. Optionally add lemon zest to broccoli, optional fresh basil or parsley for the chicken, optional lemon slices for garnishing, and serve immediately. Recipe is best fresh but extra will keep airtight in the fridge for up to 5 days.

Sugar Cookie Fudge

Sugar Cookie Fudge is a wealthy and creamy vanilla cookie dough fudge. made from eggless sugar cookie dough, the very last fudge tastes just like sugar cookies! This no bake fudge comes collectively quickly and will soon be your circle of relatives’s favorite!

Fudge recipes for days! My newest creation!

I've been in a fudge making universe the beyond week or so! First, my classic Chocolate Fudge occurred and then I. should. no longer. prevent!

Sugar Cookie Fudge

Next came a (failed) mint chocolate fudge recipe. It was positive tasty, but I need to tweak the consistency simply a bit earlier than that recipe graces the blog. ?

Cookie Dough Fudge become tested and made subsequent and boy, did that recipe pop out with a bang! So a lot of you without delay made the fudge and fell in love with it. It’s pretty humbling and surreal now and again once I suppose how far my recipes & words make it! simply realize that i am so SO grateful for each and absolutely everyone one in all you!

INGREDIENTS:

• 1/2 cup butter
• 1/2 cup granulated sugar
• 2 tbsp milk
• 1 tsp vanilla
• 1 1/2 cup flour
• 1/2 tsp salt
• 1 cup Ghirardelli white chocolate chips
• 1 can sweetened condensed milk
• sprinkles, if desired

INSTRUCTIONS:

1. Line an 8×8 pan with parchment paper, set aside.
2. In a medium sized bowl, cream together the butter, sugar, milk and vanilla until thoroughly combined.
3. Mix in the flour and salt until completely incorporated. Set aside.
4. In a small glass bowl, microwave the white chocolate and sweetened condensed milk until smooth. Microwave for 1 minute and 30 seconds, stirring every 30 seconds.
5. Pour the white chocolate mixture into the sugar cookie dough bowl. Combine until smooth.
6. Pour the fudge into the prepared pan, spread evenly.
7. Add sprinkles to the top of fudge, if desired.
8. Refrigerate for 2 hours before cutting.
9. Store in the refrigerator until ready to serve.