#knockyoursocksoffcrockpotsoup #Zuppatoscano #Tuscansoupolivegarden #Zuppatoscanasoupolivegardencopycat #Zuppatoscanasoupcrockpot #Crockpotsouprecipes #Easycreamytomatosoup #Cookingrecipes #Dinnerrecipes #Cakerecipes #Breakfastrecipes #Cupcakecakes

Ingredients

• 2 tsp olive oil
• 1 lb Italian Sausage (casings removed if necessary)
• 4 oz bacon (about 4 slices), diced into small pieces*
• 1 cup chopped yellow onion (about 1 small onion)
• 3 (14.5 oz) cans low-sodium chicken broth
• 2 cups water
• 1 1/2 lbs Russet potatoes, scrubbed and rinsed then sliced into halves, halves diced into 1/6-inch slices
• 1 1/2 tsp granulated sugar
• 1/2 tsp fennel seeds, crushed (optional)
• Salt and freshly ground black pepper
• 2 cups half and half
• 1 1/2 cups packed chopped kale
• Finely shredded Romano cheese for serving, optional

Instructions

1. Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan.
2. Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside.
3. Add diced bacon to saucepan, return to heat and saute 3 minutes, stirring occasionally. Add diced onions and saute mixture until bacon is cooked through and onions are translucent, about 3 - 5 minutes longer.
4. Add chicken broth, water, sliced potatoes, sugar, fennel seeds, and salt and pepper to taste. Bring soup just to a boil then reduce heat to medium-low and stir in cooked sausage.
5. Cover saucepan and simmer, stirring occasionally, until potatoes are nearly tender, about 10 - 15 minutes.
6. Add in kale then simmer until potatoes are soft and kale is tender, about 5 - 10 minutes longer.
7. Stir in half and half and warm through. Use a spoon or ladle to remove excess fat from top of soup if desired. Serve warm topped with Romano cheese.

recipe adapted  >>>>>  here

Rated 4.8/5 based on 491 customer reviews

Your Kitchen Transformed - Zuppa Toscana Soup

#knockyoursocksoffcrockpotsoup #Zuppatoscano #Tuscansoupolivegarden #Zuppatoscanasoupolivegardencopycat #Zuppatoscanasoupcrockpot #Crockpots...

Your Kitchen Transformed - Zuppa Toscana Soup

0

Sweet and Spicy Baked Cauliflower Recipe | #Potatosidedishes #Twicebakedpotatocasserolerecipe #Veganrecipeseasy #Vegancauliflowerrecipes #Kungpaocauliflower #Easyveganmeals #Healthydinnerrecipes #Homemadenoodleseasy #Stickysesamecauliflower #Vegetablesidedishes #Bangbangcauliflower #Cauliflowerbites

Ingredients

• 4 cups cauliflower florets
• 2 Tablespoons maple syrup
• 2 Tablespoon sriracha
• 2 Tablespoons olive oil
• 1/2 Tablespoon tamari or soy sauce
• 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 400º. Line a baking sheet with parchment paper.
2. In a large bowl (or a Ziplock bag) combine cauliflower and other ingredients – maple syrup, sriracha, olive oil, tamari, and pepper. Mix until the cauliflower is well coated.
3. Pour the cauliflower onto the baking sheet and place in the oven. Be sure to give the cauliflower “room to breathe.” If the baking sheet is over-crowded, the cauliflower will “steam” and it won’t cook right. If you need to, divide it between 2 baking sheets.
4. Bake for 30 minutes or until cauliflower is tender.

recipe adapted >>>>>  here

Your Kitchen Transformed - Sweet and Spicy Baked Cauliflower Recipe

Sweet and Spicy Baked Cauliflower Recipe | #Potatosidedishes #Twicebakedpotatocasserolerecipe #Veganrecipeseasy #Vegancauliflowerrecipes #Ku...

Your Kitchen Transformed - Sweet and Spicy Baked Cauliflower Recipe

0

Chocolate Chip Cheesecake with Brownie Crust | #Sweetrecipes #Cookingrecipes #Bakingrecipes #Nobakedesserts #Yummysweets #Cakerecipes #Dessertrecipes #Diyfood #Deliciousdesserts #Yummyfood #Cookingrecipes #Cakerecipes

Ingredients

• 1 package Krusteaz Gluten Free Double Chocolate Brownie Mix*
• 1/3 cup water
• 1/3 cup vegetable oil
• 1 large egg
• 16 ounces cream cheese, at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup heavy cream
• 1 cup mini chocolate chips

Instructions

1. Preheat oven to 325°F. Lightly grease a 9-inch round springform pan.
2. Stir together the brownie mix, water, oil, and egg until moistened and thoroughly combined. Transfer the batter to the prepared pan and spread evenly.
3. Bake 45 to 50 minutes or until a pick inserted into the center comes out with moist crumbs.
4. Cool completely in pan.
5. Using an electric mixer on medium speed, beat the cream cheese and sugar until blended and smooth. Mix in the vanilla.
6. Using an electric mixer with a whisk attachment, beat the cream at medium-high speed until soft peaks form.
7. Fold the whipped cream into the cream cheese mixture. Gently stir in the chocolate chips.
8. Transfer the filling to cooled crust and spread evenly. Refrigerate at least 4 hours before serving.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Chocolate Chip Cheesecake with Brownie Crust

Chocolate Chip Cheesecake with Brownie Crust | #Sweetrecipes #Cookingrecipes #Bakingrecipes #Nobakedesserts #Yummysweets #Cakerecipes #Desse...

Your Kitchen Transformed - Chocolate Chip Cheesecake with Brownie Crust

0

Crispy Blackberry Honey Jalapeno Chicken Wings Recipe | #Mangohabanerowings #Saltandvinegarchickenwings #Saltandvinegarwingsbaked #Chickenwingrecipes #Cookingrecipes #Chickendishes #Cookingrecipes #Blackberryrecipesbreakfast #Chickenwingrecipes #Chickendishes #Poultryrecipes #Dessertrecipes

Ingredients

• CRUST
• 1 1/4 cup (167g) vanilla wafer crumbs
• 1/4 cup (56g) salted butter, melted
• 1 1/2 tbsp (20g) sugar
CHEESECAKE FILLING
• 8 oz (226g) cream cheese, room temperature
• 16 oz (452) mascarpone cheese, room temperature
• 1/4 cup (52g) sugar
• 1 cup (240ml) heavy whipping cream, cold
• 1/2 cup (58g) powdered sugar
• 2 tsp vanilla extract
KAHLUA MIXTURE*
• 3 tbsp (45ml) warm water
• 2 tbsp (30ml) instant espresso powder
• 1 cup (240ml) Kahlua
• 12 ladyfingers
KAHLUA WHIPPED CREAM
• 1 cup (240ml) heavy whipping cream, cold
• 1/4 cup (60ml) Kahlua mixture (remaining from above), cold
• 10 tbsp (73g) powdered sugar
• Cocoa, optional

Instructions

1. Rinse the chicken wings with cold water and drain. Meanwhile prepare a large baking dish with the gluten free flour and salt.
2. Bring a large heavy pot with several inches of vegetable or peanut oil up to 375 degrees.
3. While you are waiting for the oil to come to temperature, add the chicken wings to the flour and salt mixture and toss to coat lightly in the flour. You will probably have to do this in two batches (same with the frying.)
4. When the oil is at the appropriate temperature (I always use a thermometer for deep frying) gently add the chicken wings to the oil.
5. While the chicken wings are frying (stir and flip occasionally over about 12 minutes) begin the sauce.
6. In a small saucepan over medium heat, add the olive oil and the garlic, onions and jalapeno. Sprinkle with kosher salt and cook until soft 3-4 minutes.
7. Add the frozen blackberries and the honey and simmer until the fruit is hot and bubbly, about 5 minutes.
8. Throw everything in the jar of a blender and puree on high until you have a smooth sauce. Season to taste with kosher salt and set aside.
9. Remove the golden chicken wings from the fry oil at the 12 minute mark and transfer them to a large bowl.
10. Add half the sauce (if you have split them into two batches for frying purposes) and toss them to coat.
11. Serve hot with fresh blackberries and finely cut green onions to garnish.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Crispy Blackberry Honey Jalapeno Chicken Wings Recipe

Crispy Blackberry Honey Jalapeno Chicken Wings Recipe | #Mangohabanerowings #Saltandvinegarchickenwings #Saltandvinegarwingsbaked #Chickenwi...

Your Kitchen Transformed - Crispy Blackberry Honey Jalapeno Chicken Wings Recipe

0

Sweet Cream Cheese Wontons | #Sweetcreamcheesewontons #Creamcheesewontonrecipes #Peachmuffinseasy #Cookingrecipes #Wontonsoup #Sweetcreamcheesefilling #Chinesefoodrecipes #Creamcheesewontonrecipes #Sweetcrabrangoonrecipe #Sweetcreamcheesewontons #Creamcheeserangoon #Creamcheeseragoons

  Ingredients

• US CUSTOMARY - METRIC
• Wontons
• 8 oz. softened cream cheese
• ½ cup powdered sugar
• 12 oz. wonton wraps (packages usually in refrigerated produce section, near tofu)
• 1 egg whisked with a splash of water
To Fry:
• 48 oz. canola oil enough to fill a dutch oven or fryer with about 3 inches of oil.
To Bake:
• Nonstick Cooking Spray

  Instructions

1. Mix the powdered sugar and cream cheese together until well combined. (You can use a hand mixer or a silicone spatula for this.)
2. Lay out about 4 wontons at a time and cover the remaining with a dish towel (they dry out quickly).
3. Fill a small bowl with water and set near the wontons.
4. Place about a ½ teaspoon of cream cheese mixture in the middle of each wonton.
5. Dip your fingers into the whisked egg/water mixture (i.e. egg wash), and fold the wontons diagonally to form a triangle. Seal and ensure that there are no air bubbles.
6. Dip your fingers back into the water. With the longest side of the triangle facing you, fold the left side to the right, and then fold the left side over it, to the right.
7. Repeat until all wontons are filled and wrapped!
8. To Fry:
9. Deep fryers work great with these, however if you don't have one, heat 2-3 inches of vegetable oil in a dutch oven until it is just under 350 degrees. (I put my electric stove to just under the medium-high mark).
10. You can use an extra wonton wrapper to test the temperature. Place it in the oil and ensure that it doesn’t cook too quickly or burn. Adjust the heat accordingly if needed.
11. Fry 4-5 wontons at a time, each for about 45 seconds to a minute, (or until golden brown).
12. Place them on a plate lined with paper towels to cool.
13. To Bake:
14. Preheat oven to 375 degrees. Spray a baking sheet with nonstick cooking spray and place the sheet in the oven for about 5 minutes. Heating the sheet will ensure that the wontons are nice and crisp on the bottom when they bake.
15. Remove the baking sheet from the oven and place the wontons on top. Coat the wontons with a light layer of nonstick cooking spray.
16. The wontons will need to bake for about 10-12 minutes, however it’s best to start checking on them after 5 minutes. Remove them from the oven when they are crisp and golden brown.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Sweet Cream Cheese Wontons

Sweet Cream Cheese Wontons | #Sweetcreamcheesewontons #Creamcheesewontonrecipes #Peachmuffinseasy #Cookingrecipes #Wontonsoup #Sweetcreamche...

Your Kitchen Transformed - Sweet Cream Cheese Wontons

0

EASY Paleo Tuna Green Chile Zoodle Casserole {Whole 30 Approved} | #Healthyrecipes #Cookingrecipes #Wholefoodrecipes #Realfoodrecipes #Whole30diet #Zoodlerecipes #Cookingrecipes #Healthyrecipes #Nocarbdiets #Whole30recipes #Ketodietrecipes #Lowcarbketo

Ingredients

• 3–4 large zucchini (see notes for prep) – Should be close to 5 to 6 cups spiralized noodles
• 12 oz canned tuna (around 2.5 cans) – Drained. 3 cans (15 ounces) may be used boost protein if desired!
• 4 oz of diced green chiles (no additive canned works)
• 1/2 c real mayo with olive oil or we use Primal Kitchen Chipotle Mayo (no additives or sugar added) *add 1/4 c more if you want extra creamy
• 2 tbsp chopped chives (plus extra for topping)
• 1/2 tsp seasoning salt of choice or natural sea salt with dehydrated garlic or onion added (primal palate has a great selection)
• 1 tbsp organic mustard (spicy or regular without added sugar. Annie’s Organic is Whole30)
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 c chopped onion (peeled)
• 1/2 cup chopped celery
• 1 tbsp avocado or olive oil
• 2 tbsp coconut flour or tapioca starch (Almond flour works too but does not hold together as well as other flours)
• 1/2 cup coconut milk or cream without additives (see notes for alternatives)
• 1/2 tsp chili pepper or red pepper flakes
• Parsley to garnish (optional)

Instructions

1. Wash and clean your veggies. Preheat oven to 350 F
2. Oil a 9x 13 shallow casserole dish. Set aside.
3. Ribbon cut or spiralize your zucchini into noodles. Press/Squeeze as much excess water out of them as you can. You can do so with a paper towel. Set aside. (see notes on how to remove excess water from zucchini noodles first)
4. In another bowl, combine your tuna (drained), mayo, green chiles, chives, mustard, pepper, and garlic powder. Mix thoroughly. Set aside.
5. Oil a medium skillet. Add in your onion and celery and seasoning of choice. Cook for about 6 minute so medium or until onion brown a bit.
6. Next add your coconut flour and milk to the skillet. Stir together with the celery and onion mix until no longer clumpy. this basically acts as a thickener. It’s okay if it’s not a smooth mixture, just make sure it’s mixable when adding to the zucchini noodles..
7. Add your zucchini noodles to the skillet and toss all together. Cover and let the noodles and mix cook together for 1 or 2 minutes on medium heat until zucchini is softened but not thoroughly cooked. Don’t let it get soggy
8. NOTE –> Try to press out ALL water from tuna and zucchini before mixing all together. You don’t want the casserole to have too much liquid
9. Remove skillet from heat and pour contents into a large bowl.
10. Mix your tuna/green chile mix in the same large bowl (with the zoodles/milk/onion mix).
11. Toss everything together.
12. Pour mix from the large bowl into your casserole dish. Top with extra seasoning of choice.
13. Bake for 15 -20 minutes or until edges are brown. If the casserole does not brown after 15 minutes, leave in an extra 5 -10 or until crispy edges.
14. Broil last minute or so to make crispier edges.
15. Remove from oven.
16. Garnish with optional parsley, chives, and top with red chili pepper flakes.
17. Serve immediately.
18. Keeps well in sealed container in fridge for up to 1 week. Freezes for up to 6 weeks but will contain extra water once thawed out.
19. See notes for tips and whole30 suggestions or regular Paleo options

recipe adapted >>>>>  here

Your Kitchen Transformed - EASY Paleo Tuna Green Chile Zoodle Casserole {Whole 30 Approved}

EASY Paleo Tuna Green Chile Zoodle Casserole {Whole 30 Approved} | #Healthyrecipes #Cookingrecipes #Wholefoodrecipes #Realfoodrecipes #Whole...

Your Kitchen Transformed - EASY Paleo Tuna Green Chile Zoodle Casserole {Whole 30 Approved}

0