Skillet Pork Medallions in Mushroom Marsala Sauce | #Applestuffedporkloin #Stuffedporkloinrecipes #Porkscallopinirecipes #Porkmarsalawithmushrooms #Porktenderloinrecipes #Garlicbuttermushroomporkchops #Porktenderloinrecipes #Porkmarsalawithmushrooms #Recipevideos #Cookingvideos #Cookingrecipes #Dinnerideas

Ingredients

  • 2 lb pork tenderloin (about 2 small or one large tenderloins)
  • Kosher salt and freshly ground black pepper
  • 3 Tbsp extra-virgin olive oil
  • 1 Tbsp unsalted butter
  • 2 Tbsp butter
  • 2 medium shallots finely diced (can substitute red onion)
  • 12 oz cremini mushrooms thinly sliced (or regular button mushrooms)
  • 1 Tbsp all-purpose flour
  • 1/2 cup dry Marsala wine
  • 1 cup chicken broth
  • 3 Tbsp heavy cream
  • 1/4 cup chopped fresh flat-leaf parsley plus more for garnish

Instructions

  1. Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into medallions about 1 1/2-inches thick. Place medallions with the cut side up and press down with the palm of your hand to flatten slightly. Season the meat with salt and pepper.
  2. Heat 3 Tbsp. oil and 1 Tbsp. of the butter in a large skillet over high heat , somewhere between medium-high and high. You want a really hot pan, but not so hot that it will scorch. When the butter is melted and foaming, add the meat and sear until browned, 2 to 3 minutes. Don't over-crowd the pan. Do in two batches, if necessary. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer pork to a plate.
  3. Melt the remaining 2 Tbsp. butter in the pan. Add the shallots and a pinch of salt and cook, stirring for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and cook until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minutes. Sprinkle with the flour and add the Marsala. Allow the Marsala to boil until almost completely evaporated.
  4. Once the Marsala has almost completely evaporated, add the chicken broth and cook until the mixture is reduced by half, about 3 minutes. Stir in the cream and parsley. Return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it’s firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 min. Taste for salt and pepper and serve. Serve garnished with additional parsley.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Skillet Pork Medallions in Mushroom Marsala Sauce

Skillet Pork Medallions in Mushroom Marsala Sauce | #Applestuffedporkloin #Stuffedporkloinrecipes #Porkscallopinirecipes #Porkmarsalawithmus...

Your Kitchen Transformed - Skillet Pork Medallions in Mushroom Marsala Sauce
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Mexican Quinoa Stuffed Peppers | #Healthydinnerrecipesvegetarian #Stuffedsweetpotatorecipes #Veggiestuffedpeppers #Vegetarianmealshealthy #Meatlessstuffedpeppers #Veganstuffedpeppers #Veganchilieasy #Mealpreponabudgetfamilies #Bestveganchili #Individualfreezermeals #Healthyfreezermealsonabudget #Quinoastuffedpeppers








Ingredients

  • 2 cups cooked quinoa
  • 1 can black beans drained & rinsed
  • 1 cup frozen sweet corn thawed
  • 2 medium tomatoes diced
  • 1/2 cup diced red onion about 1/2 a medium onion
  • 1/4 - 1/2 cup chopped cilantro
  • Juice of 2 limes
  • 1 teaspoon ground chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 6 sweet bell peppers
    • to serve
  • 1 avocado sliced
  • 1/2 cup vegan sour cream
  • Cilantro






Instructions

  1. Preheat the oven to 350ºF.
  2. In a large mixing bowl, stir together quinoa, black beans, corn, tomatoes, onion and cilantro. Squeeze lime juice over the quinoa mixture and season with spices. Stir to combine.
  3. Cut a circle around the tops of the peppers, and using the stem, pull out the seeds. Remove any remaining seeds and white parts with your fingers.
  4. Stuff each pepper with the quinoa mixture and transfer to a baking dish. Add a splash of water to the dish (about 1/8" high) and bake on the center rack for 40 minutes. Remove and serve immediately with avocado, sour cream and cilantro!



RECIPE ADAPTED >>>>>  here



Your Kitchen Transformed - Mexican Quinoa Stuffed Peppers

Mexican Quinoa Stuffed Peppers | #Healthydinnerrecipesvegetarian #Stuffedsweetpotatorecipes #Veggiestuffedpeppers #Vegetarianmealshealthy #M...

Your Kitchen Transformed - Mexican Quinoa Stuffed Peppers
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Salted Caramel Mousse ROLO Cookie Cups | #Redvelvetcookiecups #Dessertrecipes #Cookiedesserts #Cookiecupsrecipe #Cookingrecipes #Sweetrecipes #Quickeasydesserts #Chocolatemintcookies #Raspberrycheesecakebrownies #Chocolateraspberrydessert #Chocolateandesmintcookies #Browniedesserts

Ingredients

  • Chocolate Chip Cookie Cups
  • 3/4 cup unsalted butter , room temperature
  • 1 cup light or dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 cup mini semi-sweet chocolate chips
  • 24 ROLOs
    • Salted Caramel Mousse Filling
  • 1 cup heavy whipping cream cold
  • 1/2 box instant vanilla pudding or approx 4 tablespoons
  • 1/2 cup confectioners sugar
  • 1/2 cup salted caramel sauce
    • Toppings
  • Sprinkles , Mini Chocolate Chips, Drizzles of Caramel Sauce, Sea Salt, if desired.

Instructions

  1. Chocolate Chip Cookie Cups
  2. Preheat oven to 350 degrees F. Grease a mini muffin pan.
  3. With an electric mixer, beat the butter, brown sugar, and granulated sugar until smooth and creamy, 2-3 minutes. Mix in the egg, then vanilla. Add the flour, baking soda, and salt and mix until combined. Add the mini chocolate chips.
  4. Fill mini muffin pan cups half full. Bake until edges are golden but center is still soft, about 11-12 minutes. Let cool in the pan about 5 minutes, then push rolos in each of the cups upside down, then carefully transfer to a wire rack to cool completely. (Don't overbake unless you want crispy.)
  5. Salted Caramel Mousse Filling
  6. Beat heavy cream, salted caramel sauce, confectioners’ sugar, and pudding mix in medium high speed until light and fluffy, about 2-3 minutes.
  7. Pipe into cooled cookie cups and top with your favorite toppings.

recipe adapted >>>>>  here

Your Kitchen Transformed - Salted Caramel Mousse ROLO Cookie Cups

Salted Caramel Mousse ROLO Cookie Cups | #Redvelvetcookiecups #Dessertrecipes #Cookiedesserts #Cookiecupsrecipe #Cookingrecipes #Sweetrecipe...

Your Kitchen Transformed - Salted Caramel Mousse ROLO Cookie Cups
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Best Italian Lemon Olive Oil Cake Recipe with Berries   | #Quickandeasydinnerrecipes #Glutenfreerecipesfordinner #Easydinnerrecipesforfamily #Simpledinnerrecipes #Easyglutenfreedinner #Chickenandriceeasy #Chocolatecake #Nakedcakerecipe #Christmascakes #Summercake #Hawaiiancheesecakebars #Dessertrecipes





Ingredients

  • 1 c extra virgin olive oil
  • 1/3 c ricotta cheese
  • 2 c all purpose flour
  • 5 eggs organic pasture raised
  • 1 1/4 c granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • Zest from 1 lemon
  • A pinch of sea salt
  • 1 lb blackberries
  • 1/4 c edible flower blossoms
  • Blueberry Sauce
  • 1/2 lb blueberries
  • 1/2 lemon juiced
  • 2-3 tbsp wild honey
  • 1 tsp vanilla extract
  • Mascarpone Cream
  • 4 large egg yolks organic pasture raised
  • 4 tbsp granulated sugar
  • 3/4 lb mascarpone cheese
  • 1.5 c whipped cream ( Stiff )
  • zest from 1 lemon
  • Lemon curd
  • 1/2 c lemon juice freshly squeezed
  • Zest from 1 lemon
  • 5 large egg yolks organic pasture raised
  • 1/2 c granulated sugar
  • 5 tbsp butter cut into 5 pieces.

Instructions

  1. Make the Blueberry Sauce:
  2. Start by adding the blueberries with the lemon juice, vanilla and honey to a small sauce pan. Bring to a simmer and cook for a couple of minutes, just until the blueberries burst. Remove from flame and adjust sweetness to your taste with more honey. Refrigerate until ready to use.
  3. Make the Lemon Curd:
  4. To make the lemon curd, prepare a double boiler with 2 inches of water in the bottom pan. Bring to gentle simmer.
  5. Add the egg yolks, sugar, lemon zest and lemon juice to the top pan. Whisk together over the steam until combined well. Keep whisking for a few minutes until the curd has thickened and coats the back of a spoon. About 5 to 10 minutes or so. Turn off the flame and whisk in the butter until melted. Transfer the curd to a bowl and cover with plastic wrap. Refrigerate until cooled completely. It should be very thick at this point.
  6. Preheat your oven to 325"F.
  7. Prepare a 10 inch spring form pan by lightly buttering it with a dab of butter. Place on a baking sheet.
  8. Make the Olive Oil Cake:
  9. In the bowl of a mixer add the eggs, lemon zest and sugar and using the whisk attachment beat them together until well combined. A few minutes.
  10. Pour in the olive oil and continue whisking on medium low speed until all incorporated. Add the ricotta cheese and sea salt and whisk till combined.
  11. Add the flour, baking powder, baking soda and slowly mix or fold everything together until incorporated.
  12. Transfer the cake batter into the buttered spring form pan.
  13. Bake the olive oil cake in the preheated oven for about 45 minutes to 1 hour, until a toothpick inserted in the center comes out almost clean.
  14. Transfer the cake to a cooling rack and allow to cool completely.
  15. Make the Mascarpone Cheese Filling:
  16. Add the egg yolks and sugar to a large mixing bowl. Use a mixer with a whisk attachment to cream the sugars and egg yolks until fluffy and pale in color.
  17. Add the lemon zest and spoonfuls of the mascarpone cheese until incorporated.
  18. Using a spatula fold the whipped cream (must be stiff) into the whipped mascarpone cheese until combined. Make sure to not over mix. Cover with plastic wrap and refrigerate until ready to use. It should not be runny, it should be thick and creamy.
  19. Assemble the Cake:
  20. Once cooled off, remove the cake from the spring form pan by releasing the sides first, then remove the bottom.
  21. Very carefully slice a thin layer off of the top to remove the top crust and expose the inside of the cake.
  22. Extra carefully slice the cake in half using a serrated knife.
  23. Place the bottom part on a plate or cake stand.
  24. Using a small spatula spread the chilled lemon curd on top of the olive oil cake.
  25. Spoon half of the mascarpone filling on top, or as much as you feel comfortable working with. If it seems like too much for you, simply save some for later use. Then top it with half of the blueberries from the blueberry sauce and some of the fresh blackberries. Reserve as much of the liquid from the blueberry sauce as possible for the next layer.
  26. Add the next olive oil cake layer and spoon all the remaining blueberries with the sauce on top. Add the remaining whipped mascarpone (or however much you feel comfortable working with) and with the back of a spoon or spatula rustically spread it over the top. Place the fresh blackberries all over the top, reserving some to decorate the sides of your olive oil cake.
  27. Garnish your lemon olive oil cake with edible flower blossoms and enjoy chilled.

recipe >>>>>  here

Your Kitchen Transformed - Best Italian Lemon Olive Oil Cake Recipe with Berries

Best Italian Lemon Olive Oil Cake Recipe with Berries   | #Quickandeasydinnerrecipes #Glutenfreerecipesfordinner #Easydinnerrecipesforfamily...

Your Kitchen Transformed - Best Italian Lemon Olive Oil Cake Recipe with Berries
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CREAMY GARLIC SOUP | #Getwellsoup #Creamygarlicsoup #Flusoup #Garliconionsoup #Creamofgarlicsoup #Garlicsouprecipe #Knockyoursocksoffcrockpotsoup #Broccolicheesesoup #Eggrollsoup #Creamysouprecipes #Chickencordonbleusoup #Chickencordonbluesoup


Ingredients
  • 14 oz frozen okra
  • small head of fresh cauliflower
  • 20 cloves of garlic
  • 4 cups of water
  • 1 tsp of salt
  • 2 tbsp buttery coconut oil or refined coconut oil
  • chicken broth optional
Instructions
  1. Add the first 4 ingredients to a large soup pot. Cover and turn the heat to high. When it boils reduce the heat to medium and simmer covered for 1 hour. Add the salt and coconut oil.
  2. Carefully transfer to a blender and puree. Thin with chicken broth, if desired.
Recipe Adapted : here

Your Kitchen Transformed - CREAMY GARLIC SOUP

CREAMY GARLIC SOUP | #Getwellsoup #Creamygarlicsoup #Flusoup #Garliconionsoup #Creamofgarlicsoup #Garlicsouprecipe #Knockyoursocksoffcrockpo...

Your Kitchen Transformed - CREAMY GARLIC SOUP
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Slow Cooker Pot Roast | #Chickencrockpotrecipes #Crockpotpotroast #Crockpotrecipeseasy #Roastbeefcrockpotrecipes #Easydinnerrecipes #Crockpotmeals #Crockpotmeals #Roastbeefcrockpotrecipes #Beefroastcrockpotrecipes #Crockpotrecipeseasy #Easydinnerrecipes #Chuckroastcrockpotrecipes !


Ingredients

  • 3 lbs chuck roast
  • 6 large potatoes (cut into 1-1/2" pieces)
  • 1 cup baby carrots
  • 1 celery stalk (diced)
  • 1/4 onion (diced)
  • 1 Tbsp. minced garlic
  • 1 - 1oz pkg onion dip
  • 1 - 14.5oz. can chicken broth
  • 2-1/2 cans water (use the chicken broth can)

Instructions

  1. Peel the potatoes, cut them into 1-1/2" pieces, and add to the slow cooker.
  2. Dice the onion and celery and add it to the slow cooker, as well as the carrots and garlic.
  3. Add the chuck roast on top and sprinkle the onion dip over the top of the roast.
  4. Add a pinch of salt and pepper.
  5. Add the can of chicken broth and 2-1/2 cans of water to the slow cooker. (You might need a little bit more or less water, depending on the size of your slow cooker).
  6. Set on low and cook for 8 hours or until the roast is tender.

  recipe adapted >>>>>  here

Your Kitchen Transformed - Slow Cooker Pot Roast

Slow Cooker Pot Roast | #Chickencrockpotrecipes #Crockpotpotroast #Crockpotrecipeseasy #Roastbeefcrockpotrecipes #Easydinnerrecipes #Crockpo...

Your Kitchen Transformed - Slow Cooker Pot Roast
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Avocado Bacon and Eggs | #Avocadobaconandeggs #Healthyeating #Healthysnacks #Yummyfood #Cookingrecipes #Lowcarbrecipes #Ketosnacks #Breakfastideas #Avocadobaconandeggs #Healthybreakfastrecipes #Yummybreakfast #Breakfastdishes

Ingredients

  • 1 medium avocado
  • 2 eggs
  • 1 piece bacon cooked and crumbled
  • 1 tbsp low-fat cheese
  • pinch salt

Instructions

  1. Preheat oven to 425.
  2. Begin by cutting the avocado in half and removing the pit.
  3. With a spoon, scoop out some of the avocado so it's a tad bigger than your egg and yolk. Place in a muffin pan to keep the avocado stable while cooking.
  4. Crack your egg and add it to the inside of your avocado. Sprinkle a little cheese on top with a pinch of salt. Top with cooked bacon.
  5. Cook for 14-16 minutes. Serve warm.

recipe adapted >>>>>  here

Your Kitchen Transformed - Avocado Bacon and Eggs

Avocado Bacon and Eggs | #Avocadobaconandeggs #Healthyeating #Healthysnacks #Yummyfood #Cookingrecipes #Lowcarbrecipes #Ketosnacks #Breakfas...

Your Kitchen Transformed - Avocado Bacon and Eggs
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Instant Pot Honey Garlic Chicken | #Simplebakedchickenrecipes #Instantpotchineserecipes #Instantpothoneygarlicchicken #Bestbakedchicken #Ketoinstantpotrecipes #Instantpotrecipeslowcarb #Instantpotbarbecuechicken #Honeygarlicchickenthighsinstantpot #Pressurecookerbbqchicken #Ipbbqchicken #Instantpotgroundturkeyrecipes #Instantpotchickenrecipesbbq




Ingredients

  • 3-4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/3 cup onion, diced
  • 1/4 cup ketchup
  • 2 tablespoons vegetable oil
  • 4 garlic cloves, minced
  • 3 teaspoons cornstarch dissolved in 1/4 cup water
  • Sesame seeds & green onion for topping
  • Rice for serving

Instructions

  1. Start by placing your chicken in the bottom of the Instant Pot. Season well with salt and pepper.
  2. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour the mixture over chicken and put your Instant Pot Lid on and set to seal.
  3. Cook on the Meat setting (or on HIGH pressure for non IP) for 15 minutes and then quick release once the 15 minutes is up. Remove chicken from pot, leave the sauce in the pot.
  4. Dissolve 3 teaspoons of cornstarch in 1/4 cup of water in a small bowl and pour into your Instant Pot. Stir to combine with sauce. Push the Saute button and cook sauce for about 5 minutes or until slightly thickened.
  5. Cut the chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and green onions, and serve over rice.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Instant Pot Honey Garlic Chicken

Instant Pot Honey Garlic Chicken | #Simplebakedchickenrecipes #Instantpotchineserecipes #Instantpothoneygarlicchicken #Bestbakedchicken #Ket...

Your Kitchen Transformed - Instant Pot Honey Garlic Chicken
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