Sunday, August 31, 2014

Chicken Fajita Stuffed Peppers

2 chicken breasts, cooked and shredded
1/2 a large yellow onion, chopped
2 cups riced cauliflower
2 tbs. fajita seasoning
2/3 cup of water
6 bell peppers
shredded raw cheddar (optional)

Preheat oven to 350.

Trim the tops off the peppers and remove the seeds.

Place the peppers into the cavity of a muffin tin, and place the muffin pan on a baking sheet.

Melt about 1 tbs. ghee or butter in a large skillet over medium heat. Add onions and cook for 2-3 minutes until beginning to soften.

Add cauliflower and cook for another 2-3 minutes. Add the chicken, seasoning and water. Stir to combine and again and cook for another minute or two.

Fill the cavities of the peppers with the filling and then top with the cheese, if using. Place the peppers in the oven and bake for 25-30 minutes. If using the cheese, finish the peppers off under the broiler to crisp up the tops.

Source: The Preppy Paleo

Cheesy Stuffed Bell Peppers

Ingredients
  • 6-8 green, orange, or yellow bell peppers
  • 1-2 pounds ground beef
  • 1 medium white onion, chopped
  • 1 large can of diced tomatoes
  • 2 garlic wedges, minced
  • 1 cup of cheddar cheese
  • Salt and pepper to taste 
Preparation
  1. Preheat oven to 350°F.
  2. Cut the tops off the peppers and remove all the seeds and white stuff. Simmer peppers in boiling water for 5 minutes
  3. Heat olive oil in large skillet over medium heat. Stir in onions, garlic and diced tomato and fry for about 3 minutes. Stir in ground beef. Cook the meat until it is no longer pink.
  4. Stuff the mixture into the hollowed-out peppers. Place stuffed peppers onto a baking tray
  5. Bake in preheated oven for 12-15 minutes. Top with cheddar cheese and bake for 5 additional minutes. 

Paleo Chicken Strips with Honey Mustard Sauce


  • 1 lb boneless and skinless chicken breasts, cut into strips
  • 1 cup almond flour
  • 1 cup shredded unsweetened coconut
  • 1 egg
  • 3/4 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • Salt and pepper
Honey Mustard Sauce
  • 5 tbs raw honey
  • 2 tbs Dijon mustard
  • 1 tbs apple cider vinegar
  1. Preheat oven to 375-degrees F
  2. Get a couple of sheets of parchment paper out
  3. On one piece of parchment, lay out the chicken strips and season both sides
  4. Line a cookie sheet with the other sheet of parchment paper, and set aside
  5. In a small bowl, whisk the egg
  6. In another bowl, combine the almond flour and the shredded coconut
  7. Take each piece of seasoned chicken, dip it in the egg, and then flour with the coconut mixture
  8. Make sure all the pieces are well coated
  9. Lay each piece on your parchment lined cookie sheet
  10. Once they are all coated, bake for 15-20 min
  11. Note: these will not brown up like fried chicken strips. I put mine under the broiler for a couple minutes for some color. You could also easily fry these in coconut oil instead of baking.
  12. While the chicken is cooking, make the honey mustard sauce
  13. In a small bowl whisk together the honey, mustard and apple cider vinegar - it's that easy!

Monday, August 11, 2014

Wonton Mozzarella Sticks

 
Wonton Mozzarella SticksPrep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Yield 4 servings
With just 5 ingredients, you can make these mozzarella sticks in 10 minutes - perfect for game day!
Ingredients
  • 1 cup vegetable oil
  • 1 large egg, beaten
  • 4 string cheese, halved
  • 8 wonton wrappers
  • 1/2 cup marinara sauce, homemade or store-bought
Instructions
  • Heat vegetable oil in a medium skillet to 325 degrees F.
  • In a small bowl, whisk together egg and 1 tablespoon water.
  • Working one at a time, brush wonton wrapper with egg wash; place string cheese in the center of each wrapper. Bring the bottom edge of the wrap tightly over the cheese, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the wrapper. Repeat with remaining wrappers and string cheese.
  • Add string cheese to the skillet and cook until golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
  • Serve immediately with marinara sauce, if desired.
Notes

Key Lime Tartlets

Prep Time: 8 minutes

Cook Time: 10 minutes
Total Time: 18 minutes

Yield: 30-45 Tartlets

Ingredients

  • 2-3 packages frozen mini phyllo tarts
  • 1 (14 oz.) can sweetened condensed milk
  • 1/2 cup fresh lime juice, plus zest from two limes
  • 2 Tbsp. powdered sugar
  • 4 egg yolks
  • 2 cups whipped cream
  • 8-10 key limes, sliced into thin coins for garnish

Method

Preheat oven to 375 degrees.
In a large bowl, whisk egg yolks until blended. Add in sweetened condensed milk, lime juice, sugar, and lime zest. Whisk together until smooth and blended.
Spoon batter into mini tarts so that they are nearly overflowing. Bake for about 12 minutes, or until custard has set. Remove and let cool to room temperature. Then top with whipped cream and key lime coins.

Ali’s Tip:
This recipe makes a lot of custard! Feel free to use 2 packages of phyllo tarts and then use the leftover custard to make a small batch of plain custard or an extra medium-sized tart. Or use 3 packages, and make even more little tartlets!

Source: http://www.gimmesomeoven.com/key-lime-tartlets/

Chilled Raspberry Almond Cake

 

Ingredients

cake

2tablespoons all purpose flour
2 cups cake flour
1 teaspoon salt
1 cup sugar
1 cup heavy cream
2 tablespoons half and half or whole milk (I used fat free half and half)
2 teaspoons baking powder
4 egg whites at room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
1½ cups fresh raspberries



 

buttercream filling

  •  1 cup butter at room temperature
  • 4 cups powdered sugar
  • 8 tablespoons raspberry jam at room temperature, divided
  • 1-2 tablespoons heavy cream

meringue frosting

  •  1¼ cups sugar
  • 4 tablespoons water
  • 1½ tablespoons light corn syrup
  • 5 egg whites at room temperature
  • 3 teaspoons almond extract
  • ⅓ cup shaved/sliced almonds
  • 1 cup raspberries

 Instructions

  1. Preheat oven to 325. Spray two 9 inch round cake pans with cook spray. Dust both pans with the 2 tablespoons of all purpose flour. Line the bottom of the pans with parchment paper/wax paper (you can buy pre-cut round pieces to line pans OR I just trace my pans onto regular parchment paper and cut it out with scissors)
  2. In a medium bowl combine cake flour, and salt and whisk to combine. In a larger bowl combine sugar, heavy cream, half and half (or milk) and mix well. Whisk in baking powder, egg whites, vanilla, almond extract until smooth. Add dry ingredients to wet ingredients and mix until just combined. Gently fold in raspberries.
  3. Divide batter evenly into prepared pans. Bake 25-30 minutes until cake springs back with gently pressed with a finger. Allow to cool completely.
  4. When cake is cooled, prepare the filling. Mix butter 4-5 minutes on high speed (if you have a stand mixer, use that so your arms doesn't get tired with a hand mixer!) Reduce speed to low and add powdered sugar one cup at a time until incorporated and mixture is smooth. Add 4 tablespoons of raspberry jam and mix until smooth. Add heavy cream 1 tablespoon at a time until spreadable. Spread filling over one cake. Spread remaining 4 tablespoons of jam on top. Place second cake on top of the jam.
  5. To make the meringue, add egg whites to a stand mixer and mix on high speed with a whisk attachment until stiff peaks form (about 8-10 minutes). Bring sugar, water, and corn syrup to a boil over medium high heat in a medium sauce pan, whisking throughout. Continue to whisk and cook until mixture is foamy. While the mixer is on low speed, slowly pour the sugar mixture into the fluffy egg whites. Add almond extract and continue to mix until mixture is shiny-looking and smooth and cooled. Spread frosting onto cake, coating top and all sides. Top with raspberries and almonds. Cover and chill at least 1 hour before serving.
 

Mini Chicken Pot Pies

 
To make this you will need the following ingredients:
A can of Pillsbury® Grands!® Flaky Layers refrigerated biscuits
1 can of cream of chicken soup
2 cups of frozen mixed vegetables
1 can of cooked chicken
muffin tins

Chicken+Pot+Pie+Supplies Mini Chicken Pot Pies  A Quick & Easy Dinner Idea

Take each of your biscuits, flatten them and put in your sprayed muffin tins.
muffins+in+tins Mini Chicken Pot Pies  A Quick & Easy Dinner Idea
Take your 2 cups of vegetables, your can of cooked chicken and your cream of chicken soup and mix them together.
mixed+veggies+soup+chicken+ Mini Chicken Pot Pies  A Quick & Easy Dinner Idea
Add your chicken veggie mix to each of the biscuits that you flattened. I used approximately 2 heaping tablespoons. A great addition to this would be some shredded cheese.
chicken+mixture+in+biscuits Mini Chicken Pot Pies  A Quick & Easy Dinner Idea
Bake at 375 for 20 minutes until you biscuits are golden brown.
Chicken+Potpie+Final Mini Chicken Pot Pies  A Quick & Easy Dinner Idea
Take out of oven and serve with a side dish and you have your meal. Or if you’re like me, make a double batch and freeze each one in an individual baggie and put in the freezer for school lunches. Just grab and go!