THAI MEATBALLS – PALEO & LOW FODMAP | #Thaimeatballs #Recipestocook #Asianrecipes #Thairecipes #Chickendishes #Asiancooking #Crockpotchicken #Dinnerideascrockpot #Thaichilimeatballs #Cookingrecipes #Appetizerrecipes #Appetizersnacks

Ingredients

  • FOR THE MEATBALLS
  • 1 pound ground turkey or chicken
  • 1 large carrot about 1/2 cup shredded
  • 2 tbps fresh parsley chopped
  • 1 red chili chopped
  • 1/4 cup green onion green parts only for Low FODMAP, chopped + more for garnishing
  • 2 tablespoon fresh grated ginger
  • 2 tablespoon Coconut Aminos or 1 -2 tablespoons gluten free soy sauce* see note
  • 3/4 salt to your taste *see note
  • pepper to your taste
  • 1 egg
  • Dash red pepper flakes optional
    • FOR THE SAUCE
  • 1/4 cup (60ml) Coconut Aminos * OR 2-3 tablespoons for gluten free soy sauce
  • 1/4 cup (60 ml) chicken stock
  • 2 tablespoon sesame oil
  • 1 tablespoon Fish Sauce only if you use coconut aminos instead of soy sauce
  • 2 teaspoon fresh grated ginger
  • 1 teaspoon chili paste
  • 1 garlic clove crushed omit for low FODMAP

Instructions

  1. Preheat oven to 400°F/200°C
  2. In a bowl combine all of your meatball ingredients.Mix well and form into balls. If the mixture is a bit wet and sticks, wet your hand with a little water and then roll the balls.
  3. Place balls on lined baking sheet and bake for 20-25 minutes
  4. While the meatballs are baking, combine all sauce ingredients in a small pot over medium heat. Once boiling, stir, and reduce heat to a simmer.
  5. When meatballs are done pour sauce over it, or use sauce as a dipping sauce

recipe adapted  >>>>>  here

Your Kitchen Transformed - THAI MEATBALLS – PALEO & LOW FODMAP

THAI MEATBALLS – PALEO & LOW FODMAP | #Thaimeatballs #Recipestocook #Asianrecipes #Thairecipes #Chickendishes #Asiancooking #Crockpotchi...

Your Kitchen Transformed - THAI MEATBALLS – PALEO & LOW FODMAP
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Garlic Butter Steak Bites Recipe | #Steakbites #Dessertrecipes #Fruitsalad #Shrimpfoilpackets #Breakfastideas #Foodvideos #Steakbites #Beefrecipes #Steakandzoodles #Healthysteakrecipes #Shrimprecipes #Healthydinnerrecipes

Ingredients

  • 1.5 pounds sirloin steak - cut into small cubes
  • 1 tbsp olive oil
  • salt and pepper - to season
  • 4 tbsp salted butter
  • 5 cloves garlic - minced
  • 1/2 tsp fresh ground black pepper - plus more to taste
  • 2 tbsp fresh parsley - finely chopped

Instructions

  1. Add olive oil to a large skillet over medium-high heat. Once the pan is hot add the steak in a single layer, working in batches as needed. Sprinkle with salt and pepper to season. Cook the steak for 4-5 minutes, stirring often.
  2. Reduce heat to medium-low and melt the butter in the pan. Add the minced garlic to the butter; cook for approximately 1 minute. Stir to coat the steak bites with the garlic butter and continue to cook for an additional 1-2 minutes.
  3. Remove pan from heat and sprinkle with fresh chopped parsley, salt, and pepper, to taste. Enjoy!

recipe adapted  >>>>>  here

Your Kitchen Transformed - Garlic Butter Steak Bites Recipe

Garlic Butter Steak Bites Recipe | #Steakbites #Dessertrecipes #Fruitsalad #Shrimpfoilpackets #Breakfastideas #Foodvideos #Steakbites #Beefr...

Your Kitchen Transformed - Garlic Butter Steak Bites Recipe
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Greek Chicken Bowls (Meal Prep Easy) | #Mealprepfortheweekforweightloss #Healthysnacks #Lunchmealprep #Healthybreakfastforweightloss #Healthyeating #Vegetarianmealprep #Macrofriendlyrecipes #Greekchickenbowls #Mediterraneandiet #Healthylunchideas #Lunchmealprep #Healthymealprep

Ingredients

  • Greek Chicken :
  • 2 pounds boneless skinless chicken breasts
  • 1/4 cup olive oil
  • 3 Tbs garlic minced (Note, adjust to preference)
  • 1/3 cup fresh lemon juice
  • 1 Tbs red wine vinegar
  • 1 Tbs dried oregano
  • 1/3 cup plain Greek yogurt
  • Kosher salt and freshly ground black pepper to taste
  • Cucumber Salad :
  • 2 English cucumbers peeled and sliced
  • 1/3 cup lemon juice
  • 2 Tbs olive oil
  • 1 Tbs red wine vinegar
  • 1/2 Tbs minced garlic
  • 1/2 tsp dried oregano
  • Tzatziki Sauce :
  • 1 cup plain Greek yogurt
  • 1 English cucumber finely diced
  • 1 tsp - up to 1 Tbs minced garlic adjust to garlic preference
  • 1/2 Tbs dill weed or 1 Tbs fresh dill, chopped fine
  • 1 1/2 tsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp chopped fresh mint optional
  • Salt and pepper to taste
  • The Rest :
  • 3 cups cooked brown rice
  • 1 1/2 pounds cherry tomatoes halved
  • 1/2 cup red onion slices

Instructions

  1. In a large plastic zip bag, combine olive oil, garlic, lemon juice, red wine vinegar, oregano, greek yogurts and salt and pepper. Massage to mix.
  2. Add chicken into the bag.
  3. Massage to make sure chicken is full covered and marinate for at least 20 minutes, up to 12 hours.
  4. Drain the chicken from the marinade, discarding the marinade.
  5. In a skillet, heat some olive oil over medium-high heat.
  6. I used my Anolon Skillet which I love because it heats evenly, is metal utensil friendly, and can be used in the oven up to 400 degrees.
  7. Add chicken when it is hot, and cook, flipping part way through. Cook approximately 3-4 minutes per side. Cooking time depends on thickness and size of the chicken. Cook until internal temp is 165 degrees.
  8. Remove from pan, and let cool.
  9. Once cool, cut into bite sized pieces. Just make sure you let it cool, or all the juice will run out.
  10. Meanwhile, make cucumber salad by chunking the cucumbers, and tossing in a bowl with the lemon juice, olive oil, red wine vinegar, garlic, and oregano. Set aside
  11. Make tzatziki sauce by combining the Greek yogurt, cucumber, garlic, dill weed, lemon juice, lemon zest in a small bowl; season with salt and pepper. And add mint (optional)
  12. Refrigerate while assembling your bowls.
  13. Cook brown rice according to package directions. When finished cooking, divide between meal prep containers, 1/2 cup in each container, halve cherry tomatoes, and mix with red onion slices. Divide amongst the bowls.
  14. Top with chicken, cucumber salad, and some tzatziki sauce.
  15. Keep for 3- 5 days in airtight container, serve cold!

Recipe adapted >>>>>  here

Your Kitchen Transformed - Greek Chicken Bowls (Meal Prep Easy)

Greek Chicken Bowls (Meal Prep Easy) | #Mealprepfortheweekforweightloss #Healthysnacks #Lunchmealprep #Healthybreakfastforweightloss #Health...

Your Kitchen Transformed - Greek Chicken Bowls (Meal Prep Easy)
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Strawberry Cheesecake Sweetheart Truffles Recipe | #Candyrecipes #Candytruffles #Homemadecandies #Sweetrecipes #Caketruffles #Sweetstreats #Applepietruffles #Cheesecakeballs #Cheesecaketruffles #Trufflerecipe #Candyrecipes #Dessertrecipes


Ingredients

  • For the truffles
  • 1 box strawberry cake mix
  • 8 oz cream cheese frosting
  • For the coating
  • 16 oz white chocolate melted
  • 1 tbsp shortening
  • 1/2 cup graham crackers crushed
  • 1/4 cup red sprinkles

Instructions

  1. For truffle mix :
  2. Prepare cake mix as directed, let cool.
  3. Line cookie sheet with parchment paper.
  4. Once cool, roll cake mix into equal sized balls.
  5. For coating :
  6. Melt white chocolate and shortening today and stir well.
  7. Dip balls into chocolate mixture and set aside to harden.
  8. Once cool, drizzle white chocolate on tops of truffles and sprinkle with crushed graham crackers
  9. Repeat white chocolate drizzle and garnish with red sprinkles.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Strawberry Cheesecake Sweetheart Truffles Recipe

Strawberry Cheesecake Sweetheart Truffles Recipe | #Candyrecipes #Candytruffles #Homemadecandies #Sweetrecipes #Caketruffles #Sweetstreats #...

Your Kitchen Transformed - Strawberry Cheesecake Sweetheart Truffles Recipe
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Keto-Low Carb Focaccia | #Ketobiscuits #Ketodinnerrolls #Bestketorecipes #Ketofoccaciabread #Ketocroissant #Egglessketobread #Ketocornbreadlowcarb #Ketopretzels #Fallketorecipes #Ketocornbreadrecipe #Lowcarbcornbreadrecipe #Lowcarbpretzels










Ingredients

  • Olive oil spray
  • Bread:
  • 1½ cups shredded part skim mozzarella (6 oz)
  • 1 oz cream cheese, cubed
  • 1½ cups blanched finely ground almond flour (6 oz)
  • 1 tablespoon baking powder (gluten free if needed)
  • 1 large egg, lightly beaten
  • Toppings:
  • 1 tablespoon rosemary leaves
  • 1/2 teaspoon coarse salt






Instructions

  1. Preheat oven to 350 degrees F. Spray the bottom of a square 8-inch baking dish with olive oil. Line it with a parchment square, and spray the parchment paper.
  2. Place the mozzarella in a medium microwave-safe bowl. Top with the cream cheese cubes. Microwave for 30 seconds. Stir, then microwave for 40 more seconds.
  3. Stir again, and add the almond flour, the baking powder, and the egg. Stir with a rubber spatula, then knead with your hands. Work quickly, kneading the dough well before it cools, and making sure it’s completely uniform.
  4. Press the dough into the prepared baking dish. This is easier to do with lightly oiled hands. With your fingertips, make dimples in the dough, as shown in the video.
  5. Scatter the rosemary leaves on top of the bread, gently pressing them into the dough, and sprinkle with coarse salt. Liberally spray with olive oil.
  6. Bake the bread until puffed and golden brown, 15-17 minutes.
  7. Cool in the pan on a cooling rack for 15 minutes, then cut into nine squares and serve.



Recipe has been adapted from >>>>>  here



Your Kitchen Transformed - Keto-Low Carb Focaccia

Keto-Low Carb Focaccia | #Ketobiscuits #Ketodinnerrolls #Bestketorecipes #Ketofoccaciabread #Ketocroissant #Egglessketobread #Ketocornbreadl...

Your Kitchen Transformed - Keto-Low Carb Focaccia
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Thai Veggie Quinoa Bowls {Gluten-Free, Vegan} | #Zucchinilasagnarollups #Lowcarbveganrecipes #Healthyvegandinner #Glutenfreeveganrecipes #Veganzucchinirecipes #Glutenfreevegetarianrecipes #Kalesaladrecipes #Goatcheeserecipes #Warmsaladrecipes #Warmkalesaladrecipes #Warmkalesaladwithgoatcheese #Cookingrecipes

Ingredients

  • 1/2 cup broccoli finely diced
  • 1/2 cup quinoa cooked according to package directions
  • 1/2 small red onion diced
  • 1/4 cup grated carrots
  • handful cilantro chopped
  • 1/4 cup chopped green onions
  • 2 tablespoons peanuts chopped
  • For the Dressing:
  • 1 lime zest and juice (start with juice from half a lime, and add more if needed)
  • 1 teaspoon sesame seeds
  • 1 tablespoon gluten free tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 cloves garlic minced
  • 1 inch piece of ginger minced

Instructions

  1. In a large bowl toss cooked quinoa, broccoli, red onion, carots, cilantro, green onions and peanuts together. Mix until combined.
  2. In a small bowl combine dressing ingredients.
  3. Pour dressing over quinoa and mix until combined.

recipe adapted >>>>>  here

Your Kitchen Transformed - Thai Veggie Quinoa Bowls {Gluten-Free, Vegan}

Thai Veggie Quinoa Bowls {Gluten-Free, Vegan} | #Zucchinilasagnarollups #Lowcarbveganrecipes #Healthyvegandinner #Glutenfreeveganrecipes #Ve...

Your Kitchen Transformed - Thai Veggie Quinoa Bowls {Gluten-Free, Vegan}
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Cowboy Cookies | #Oatmealdropcookiesnobake #Loadedoatmealcookies #Chocolatedropcookiesmadewithcocoa #Chocolateoatmealdropcookies #Bakingwithkids #Chocolatedropcookiesnobake #Classicsugarcookierecipe #Bestsugarcookierecipe #Dessertrecipes #Cookiedesserts #Cakecookies #Deliciousdesserts

Ingredients

  • 1 large egg
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup old-fashioned whole-rolled oats (not quick-cook or instant)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt, or to taste
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup Cornflakes or Special K cereal (Frosted Flakes or a similar cereal may be substituted)
  • 3/4 cup sweetened shredded coconut
  • 1/2 cup pecans, coarsely chopped (walnuts or raisins may be substituted)

Instructions

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the flour, oats, baking soda, salt, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the chocolate chips, Cornflakes, coconut, pecans, and beat on low speed until just combined, about 1 minute.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough.*
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 to 12 minutes (11 minutes in my oven is just right), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
  7. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Cowboy Cookies

Cowboy Cookies | #Oatmealdropcookiesnobake #Loadedoatmealcookies #Chocolatedropcookiesmadewithcocoa #Chocolateoatmealdropcookies #Bakingwith...

Your Kitchen Transformed - Cowboy Cookies
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Low Carb Zucchini Chicken Enchiladas | #Chickenandasparagusrecipes #Lowglycemicrecipes #Whitebeansoup #Lowglycemicfruits #Souprecipes #Lowcaloriezoodlerecipes #Ketodessertrecipes #Ketochickenrecipes #Ketorecipeseasy #Paleorecipes #Ketodinnerrecipeschicken #Ketomeals


Ingredients

  • 2 zucchini
  • 1 1/2 cup chicken meat cooked and shredded
  • 1/2 onion chopped
  • 1 garlic clove minced
  • 1/4 tsp chili flakes
  • 1 cup enchilada sauce divided
  • 1/2 cup Mozzarella shredded
  • 1/2 cup cheddar shredded
  • 1 tbsp olive oil
  • salt and pepper to taste
  • Topping for serving (optional)
  • full-fat yogurt for serving
  • fresh parsley chopped (for serving)

Instructions

  1. Heat a tablespoon of olive oil in the frying pan, add onion and cook until lightly brown. Add minced garlic, chili flakes, salt and pepper, shredded chicken and 2/3 cup of enchilada sauce. Mix well and simmer for 10 minutes.
  2. Cut zucchini into thin slices using vegetable peeler. Arrange 4 slices on a cutting board with the edges overlapping. Put 2 tablespoons of chicken mixture, roll up and transfer to the greased baking dish. Repeat with the remaining zucchini slices and chicken mixture.
  3. Pour the remaining enchilada sauce over the rolls and top with shredded cheeses.
  4. Bake at 350F for 20 minutes. Serve topped with full-fat yogurt and chopped parsley.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Low Carb Zucchini Chicken Enchiladas

Low Carb Zucchini Chicken Enchiladas | #Chickenandasparagusrecipes #Lowglycemicrecipes #Whitebeansoup #Lowglycemicfruits #Souprecipes #Lowca...

Your Kitchen Transformed - Low Carb Zucchini Chicken Enchiladas
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#Vegansouprecipes #Cookingrecipes #Vegansoups #Simplyquinoa #Soupsandstews #Healthysouprecipes #Vegetarianrecipes #Veganeating #Wholefoodrecipes #Veganfoods #Cookingrecipes #Vegandishes
 

Ingredients

  • 1 head cauliflower chopped into florets
  • 1 head garlic
  • 3 tablespoons extra virgin olive oil divided
  • 1 carrot peeled and diced
  • 1 stalk celery diced
  • 1 small yellow onion diced
  • 1 teaspoon smoked paprika optional
  • 1 teaspoon hot smoked paprika optional
  • 4 cups vegetable broth
  • 1 can coconut milk (optional, use almond flour instead if sensitive to the taste of coconut milk)
  • 2 tablespoons nutritional yeast
  • For garnish:
  • handful chopped parsley

Instructions

  1. Preheat oven to 400 degrees F.
  2. Cut the top off the head of garlic, revealing a small portion of each clove. Lightly drizzle with olive oil and wrap in aluminum foil.
  3. Toss the cauliflower florets with 2 tablespoons olive oil, salt and pepper to taste. Spread the cauliflower in a single layer on a baking sheet.
  4. Bake the cauliflower and garlic for 30 minutes.
  5. Heat remaining olive oil in a large pot over medium-high heat. Add onions. Cook until translucent (a few minutes).
  6. Add carrots and celery. Cook for a few minutes. Add paprika and salt.
  7. Add vegetable broth, and bring to a boil.
  8. Add roasted cauliflower and garlic to the pot (squeeze the garlic paste out of the cloves)
  9. Bring to a boil, reduce heat and simmer for 10-15 minutes.
  10. Remove from heat and puree until smooth with an immersion blender.
  11. (** Taste the soup and if you are happy with how creamy it is there is no need to add coconut milk.) Add coconut milk (or other nut milk) and nutritional yeast. Bring to a boil, reduce heat and simmer for 2-3 minutes.
  12. Serve topped with any leftover roasted cauliflower florets and chopped parsley.

recipe adapted  >>>>>  here

Your Kitchen Transformed - ROASTED CAULIFLOWER SOUP WITH GARLIC {GF, VEGAN}

#Vegansouprecipes #Cookingrecipes #Vegansoups #Simplyquinoa #Soupsandstews #Healthysouprecipes #Vegetarianrecipes #Veganeating #Wholefoodrec...

Your Kitchen Transformed - ROASTED CAULIFLOWER SOUP WITH GARLIC {GF, VEGAN}
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Hawaiian Cheesecake Salad | #Ambrosiafruitsalad #Fruitdesserts #Puddingfruitsaladrecipe #Jellosaladrecipes #Waldorfsaladwithyogurt #Hawaiianfruitsaladrecipes #healthydessertrecipes #Dessertideas #Easydeserts #Strawberrydessertrecipes #Freshstrawberryrecipes #7upbiscuits


Ingredients

  • 1 (8-ounce) package cream cheese
  • 1 (3.4-ounce) package instant cheesecake pudding, unprepared
  • 1 cup International Delight French Vanilla Creamer (liquid)
  • 1 pound strawberries, hulled and sliced
  • 4 mandarin oranges, peeled and sectioned
  • 1 (20-ounce) can pineapple tidbits, drained
  • 3 kiwi, peeled and cut into half moons
  • 2 mangoes, cut into bite size chunks
  • 1 banana, cut into coins
  • juice of 1/2 lemon

Instructions

  1. In a medium tall bowl (I use my 8 cup measuring cup), using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up.
  2. Add the dry pudding mix. Beat until well combined.
  3. With the mixer on low, slowly add the creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth.
  4. In a large bowl, combine strawberries, oranges, pineapple, kiwi and mango.
  5. Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit.
  6. In a small bowl combine the banana coins and the lemon juice. Toss until well coated, drain the excess lemon juice. Gently fold the banana into the cheesecake salad.
  7. Chill until ready to serve or serve immediately.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Hawaiian Cheesecake Salad

Hawaiian Cheesecake Salad | #Ambrosiafruitsalad #Fruitdesserts #Puddingfruitsaladrecipe #Jellosaladrecipes #Waldorfsaladwithyogurt #Hawaiian...

Your Kitchen Transformed - Hawaiian Cheesecake Salad
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THE BEST EVER DEVILED EGGS | #Chickenandricecasserolerecipes #Easycasserolerecipes #Chickenricebroccolicasserole #Easycasserolerecipesfordinner #Quickdinnerrecipes #Quickandeasydinnerrecipes #Deviledeggsrelish #Ketoartichokerecipes #Cookingrecipes #Appetizerrecipes #Dinnerrecipes #Thanksgivingrecipes



Ingredients

  • 6 large eggs
  • 2 1/2 tablespoons mayonnaise
  • 1 1/2 tablespoons sweet pickle relish
  • 1 teaspoon prepared mustard
  • 1/8 teaspoon salt
  • dash of fresh black pepper
  • garnish: paprika

Instructions

  1. Place eggs in the bottom of a saucepan; add enough cool water to cover eggs.
  2. Bring to a boil; cover, remove saucepan from heat, and let stand 15 minutes.
  3. After 15 minutes, drain the water then fill the saucepan with cold water and ice. Allow to sit for 5 minutes.
  4. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
  5. Slice eggs in half lengthwise, and carefully remove yolks.
  6. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well.
  7. Spoon yolk mixture into egg whites.
  8. Sprinkle with a bit of paprika.

recipe adapted  >>>>>  here

Your Kitchen Transformed - THE BEST EVER DEVILED EGGS

THE BEST EVER DEVILED EGGS | #Chickenandricecasserolerecipes #Easycasserolerecipes #Chickenricebroccolicasserole #Easycasserolerecipesfordin...

Your Kitchen Transformed - THE BEST EVER DEVILED EGGS
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Dill Pickle Bacon Cheese Ball | #DillPickle #Bacon #Cheese #Ball #Dillpicklecheeseballrecipes #Dillpicklecheeseballdelish #Dillpickledip #Dillpicklebaconcheeseball #Creamcheeseappetizer #Pickledipwithham #Appetizerrecipes #Appetizersnacks #Cookingrecipes #Snackrecipes #Appetizerdips #Yummyappetizers

Ingredients

  • 1 Pound Bacon, Cooked and Crumbled
  • 5 Green Onions, Diced
  • 12 Ounces Cream Cheese Softened
  • 2 Tablespoons Dill Pickle Juice
  • 1 Cup Chopped Dill Pickles
  • 1 Cup Shredded Cheddar Cheese
  • 1 Teaspoon Garlic Powder

Instructions

  1. Place the softened cream cheese in a large bowl and stir in the pickle juice and garlic powder until smooth.
  2. Stir in the chopped pickles, cheddar, and half of the crumbled bacon until well combined.
  3. Use your hands to shape the mixture into a ball.
  4. Pour the remaining crumbled bacon and the diced onion in a single layer on a large plate.
  5. Roll the cheese ball into the bacon and onion mixture until coated on all sides.
  6. Serve immediately or cover in an airtight container for up to 2 days before serving.
  7. Serve this with your favorite chips, crackers, and veggies.

recipe adapted >>>>>  here

Your Kitchen Transformed - Dill Pickle Bacon Cheese Ball

Dill Pickle Bacon Cheese Ball | #DillPickle #Bacon #Cheese #Ball #Dillpicklecheeseballrecipes #Dillpicklecheeseballdelish #Dillpickledip #Di...

Your Kitchen Transformed - Dill Pickle Bacon Cheese Ball
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Turtle Chocolate Layer Cake | #Applebutterrecipe #Easyapplebutter #Lemoncurdfilledcupcakes #Minibuntcakerecipes #Cupcakerecipes #Dessertrecipes #Saltedcaramelchocolatecake #Dingdongcakerecipe #Dingdongcakefilling #Cakerecipeschocolate #Hostesscake #Browniediprecipe

Ingredients

  • CHOCOLATE CAKE
  • 2 cups (260g) flour
  • 2 cups (414g) sugar
  • 3/4 cup (70g) Hershey’s Special Dark Cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1 cup (240ml) vegetable oil
  • 1 tsp vanilla
  • 1 cup (240ml) boiling water
    • CARAMEL SAUCE AND ICING
  • 1 1/2 cups (310g) sugar
  • 9 tbsp (126g) salted butter, cubed, room temperature
  • 3/4 cup (180ml) heavy whipping cream, room temperature
  • 4 cups (460g) powdered sugar
  • 2–3 tbsp (30-45ml) milk
    • CHOCOLATE GANACHE
  • 9 oz semi-sweet chocolate chips
  • 3/4 cup (180ml) heavy whipping cream
    • ADDITIONAL
  • 3/4 cup chopped pecans

Instructions

  1. TO MAKE THE CHOCOLATE CAKE LAYERS:
  2. 1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
  3. 2. Add all dry ingredients to a large bowl and combine.
  4. 3. Add eggs, buttermilk, vegetable oil and vanilla to the dry ingredients and mix well.
  5. 4. Slowly add water. Mix well.
  6. 5. Divide batter evenly between cakes pans and bake for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
  7. 6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
  8. WHILE CAKES COOL, MAKE THE CARAMEL SAUCE AND ICING:
  9. 7. Pour sugar into an even layer in a large saucepan.
  10. 8. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This will take about 10 minutes.
  11. 9. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove caramel from the heat.
  12. 10. Add butter and whisk until combined. The mixture will bubble up, but keep whisking until all the butter has melted and combined.
  13. 11. Slowly pour the heavy cream into the caramel and whisk until incorporated.
  14. 12. Cool for about 10-15 minutes before using.
  15. 13. Set aside about 1/3 cup of caramel sauce, then transfer remaining caramel sauce to a mixing bowl.
  16. 14. Slowly add powdered sugar and milk and mix until smooth. You can add more or less milk to get the right consistency for the icing. For help with getting the right consistency, check out this post.
  17. TO PUT CAKE TOGETHER:
  18. 15. Make the ganache by adding the chocolate chips to a metal or glass bowl (see my tips on making chocolate ganache).
  19. 16. Microwave the heavy whipping cream until boiling, then pour over the chocolate chips. Cover bowl with clear wrap for about 5 minutes.
  20. 17. Whisk chocolate until smooth. Microwave in 5-10 second increments as needed, if chocolate isn’t fully smooth and melted.
  21. 18. When the cakes are cool, remove the tops of the cakes with a large serrated knife so they are flat. See my tips on how to level a cake and how to stack a cake.
  22. 16. Place the first layer of cake on cake stand. Top with 1 cup of the caramel icing and spread into an even layer. Top icing with about 1/4 cup of chopped pecans, then drizzle with some chocolate ganache and caramel sauce.
  23. 17. Add second layer of cake and icing and add another 1/4 cup of chopped pecans, caramel sauce and chocolate ganache.
  24. 18. Top cake with remaining cake layer.
  25. 19. Pour remaining ganache over the cake and allow it to drizzle down the sides of the cake. Refrigerate until the ganache is firm.
  26. 20. There should have been a little caramel icing left. Use that to pipe caramel icing around the top edges of the cake, then sprinkle with remaining chopped pecans and drizzle with caramel sauce.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Turtle Chocolate Layer Cake

Turtle Chocolate Layer Cake | #Applebutterrecipe #Easyapplebutter #Lemoncurdfilledcupcakes #Minibuntcakerecipes #Cupcakerecipes #Dessertreci...

Your Kitchen Transformed - Turtle Chocolate Layer Cake
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Bacon and Egg Cups |  #Brunchfoods #Blueberryfrenchtoastcasserole #Strawberryfrenchtoastcasserole #Breakfastideas #Frenchtoastcasseroleeasy #Strawberryfrenchtoastbake #Foodrecipesvideos #Pretzelbites #Foodhacksvideos #Paleosnacks #Fingerfoods #Ketodeviledeggslowcarb

Ingredients

  • 12 eggs
  • 12 pieces nitrate free bacon (paleo approved if necessary)
  • 1 tbsp chopped chives
  • salt and pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Cook bacon for about 8-10 minutes. Remove from pan while still pliable, not crisp. Cool on paper towels.
  3. Grease your muffin tins.
  4. Put one piece of bacon in each hole, wrapping it around to line the sides. Crack the eggs in each hole. Top with chopped chives. Salt and pepper to taste.
  5. Cook for about 12-15 minutes or until bacon is crisp. Watch closely.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Bacon and Egg Cups

Bacon and Egg Cups |  #Brunchfoods #Blueberryfrenchtoastcasserole #Strawberryfrenchtoastcasserole #Breakfastideas #Frenchtoastcasseroleeasy ...

Your Kitchen Transformed - Bacon and Egg Cups
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Salted Caramel Hot Chocolate | #Yummydrinks #Hotchocolaterecipes #Fundrinks #Foodanddrink #Dessertrecipes #Winterdrinks #Frozenhotchocolaterecipe #Oreofudgerecipe #Fooddeserts #Peppermintwhitehotchocolate #Coldhotchocolaterecipe #food

Ingredients

  • 2 cups milk , preferably whole
  • 1/4 - 1/2 cup bittersweet chocolate chips (I recommend Ghirardelli)*
  • 1/2 cup caramel sauce , recipe link follows
  • Sweetened whipped cream or vanilla marshmallows
  • Grated chocolate for garnish , optional
  • Caramel Sauce , recipe below

Instructions

  1. Prepare caramel sauce according to directions listed and allow to cool slightly. Heat milk in a medium saucepan over medium heat. Once milk is warm, stir in chocolate chips and caramel, and cook whisking constantly until chocolate has melted. Allow to cool slightly and serve warm topped, topped with sweetened whipped cream or miniature marshmallows, drizzle each serving with 1 Tbsp caramel sauce and garnish with grated chocolate if desired.
  2. *For a richer hot chocolate, you can use up to 1/2 cup bittersweet chocolate chips and mix in more caramel sauce as well if desired.
  3. Recipe Source: Cooking Classy

recipe adapted >>>>>  here

Your Kitchen Transformed - Salted Caramel Hot Chocolate

Salted Caramel Hot Chocolate | #Yummydrinks #Hotchocolaterecipes #Fundrinks #Foodanddrink #Dessertrecipes #Winterdrinks #Frozenhotchocolater...

Your Kitchen Transformed - Salted Caramel Hot Chocolate
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EASY TIRAMISU MOUSSE | #Goodhumorstrawberryshortcaketrifle #Dessertrecipes #Strawberryshortcakeoreotrifle #Tiramisutriflerecipe #Goodhumorstrawberryshortcakecake #Dessertsforparties #Frozensmores #Dessertrecipesvideos #Cookingrecipes #Smoresdessert #Cupcakecakes #Foodrecipes

Ingredients

  • 1 1/2 teaspoons instant coffee (I use the Starbucks Via packs)
  • 1/4 cup hot water
  • 1 cup heavy whipping cream, cold (see note)
  • 1 1/2 cups powdered sugar (see note)
  • 8 ounces marscarpone cheese or Challenge cream cheese (low fat cream cheese is fine)
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • 1 ounce semi-sweet baking chocolate

Instructions

  1. Place the instant coffee in the hot water and stir. Let cool for 5 minutes.
  2. Beat heavy whipping cream until stiff peaks form. Chill until ready to use. (Alternately: you can use an 8 ounce carton of whipped topping. See note.)
  3. Mix powdered sugar and marscarpone/cream cheese with a hand mixer until smooth. Mix in vanilla extract and 1 tablespoon of the coffee. Add up to the entire amount of coffee, depending on how strong you want your tiramisu. (I added all of it because that’s how I roll.) Mix in vanilla.
  4. Fold whipped cream into coffee mixture gently. Place the tiramisu in a gallon size ziploc bag that is fitted with a large round or 1M tip.
  5. Pipe a small amount the bottom of each of 4 serving glasses (my glasses were 6 ounce size). Top the layer with a dusting of cocoa powder. Continue layering the tiramisu and cocoa powder. Once you get to the top layer, grate the 1 ounce of semi-sweet baking chocolate over the tops of the serving dishes (instead of the dusting of cocoa powder). This gives a sweet first taste instead of being bitter from the unsweetened cocoa. Chill, covered, in the fridge until ready to serve.

  Recipe adapted >>>>>  here

Your Kitchen Transformed - EASY TIRAMISU MOUSSE

EASY TIRAMISU MOUSSE | #Goodhumorstrawberryshortcaketrifle #Dessertrecipes #Strawberryshortcakeoreotrifle #Tiramisutriflerecipe #Goodhumorst...

Your Kitchen Transformed - EASY TIRAMISU MOUSSE
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Cilantro Lime Chicken with Avocado Salsa | #Whitechickenchilislowcookerwhole30 #Whole30chickenchilicrockpot #Cookingrecipes #Wholefoodrecipes #Dietrecipes #Healthyeating #Healthysnacks #Easydinnerrecipeshealthy #Healthyeating #Healthydinnerrecipeseasy #Healthydinnerrecipesfortwo #Healthydinnerrecipesforfamily

Ingredients

  • Cilantro Lime Chicken:
  • 1.5 lb. boneless chicken breast
  • 1/4 cup lime juice
  • 2 tablespoons olive oil
  • 1/4 cup fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • Avocado Salsa:
  • 4 avocados, diced
  • 1/2 cup fresh cilantro, diced
  • 3 tablespoons lime juice
  • 1/2 tablespoon red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1 garlic clove, minced
  • salt to taste

Instructions

  1. To a small bowl, add 1/4 cup of lime juice, olive oil, 1/4 cup of fresh cilantro, ground cumin, and 1/4 teaspoon of salt. Whisk until mixed.
  2. Add chicken and marinade to a large ziplock bag. Let chicken marinade for 15 minutes.
  3. Preheat grill to medium high heat (about 400 degrees). Place chicken on grill and grill each side for 4-6 minutes, until chicken is no longer pink. Remove and let sit.
  4. To make the avocado salsa: add avocado, 1/2 cup fresh cilantro, 3 tablespoons lime juice, red wine vinegar, red pepper flakes, garlic clove, and salt to a small bowl. Gently toss to mix.
  5. Top Cilantro Lime Chicken with fresh Avocado Salsa.

recipe adapted >>>>>  here

Your Kitchen Transformed - Cilantro Lime Chicken with Avocado Salsa

Cilantro Lime Chicken with Avocado Salsa | #Whitechickenchilislowcookerwhole30 #Whole30chickenchilicrockpot #Cookingrecipes #Wholefoodrecipe...

Your Kitchen Transformed - Cilantro Lime Chicken with Avocado Salsa
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