Delicious Cajun Butter Seak Bites #delicious #food #recipes #steak #Food_recipes_for_dinner #Garlic_overload_burgers #Honey_siracha_chicken #Quick_easy_dinner #Chicken_recipes_videos #Chicken_recipes_easy

Ingredients

• For Cajun Seasoning:
• 1 tablespoon mild paprika
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder, add more if you like heat
• 3/4 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon brown sugar KETO: use brown sugar substitute
• 1/2-3/4 teaspoon cayenne pepper, add more if you like heat
• 1/4 teaspoon cracked black pepper to taste
• For Steak:
• 23 oz (650 g) steak, cut into 2-inch cubes (Sirloin, Rump, New York Strip, Porterhouse or Ribeye)
• 1-2 tablespoons canola oil, divided
• 1/4 cup butter
• 4 cloves garlic finely chopped

Instructions

1. Combine cajun seasoning in a shallow bowl. Add the steak bites and toss to evenly coat.
2. Heat 2 teaspoons oil in a skillet or pan over medium-high heat until hot.
3. Sear the steak bites in batches for 2-3 minutes each side until edges are crispy and browned, adding extra oil as needed. Set aside.
4. Reduce heat to medium. Add butter to the skillet and heat until melted. Sauté the chopped garlic until fragrant (about 30 seconds), while scraping up any browned bits from the pan.
5. Take the pan off the heat. Throw the steak bites back in and toss through the garlic butter to evenly coat.
6. Serve warm.

recipe adapted >>>>>  here

Your Kitchen Transformed - cajun butter steak bites

Delicious Cajun Butter Seak Bites #delicious #food #recipes #steak #Food_recipes_for_dinner #Garlic_overload_burgers #Honey_siracha_chicken ...

Your Kitchen Transformed - cajun butter steak bites

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#Cookingrecipes #Soupsandstews #Veganrecipes #Soupandsalad #Healthyrecipes #Delicioussoup #Cheesycauliflowerbake #2ingredientfudgecondensedmilk #Cheesycauliflowercasserole #Ketocheesycauliflower #Cheeseycauliflowerbake #Ketocauliflowerrecipes

 

Ingredients

• 1 c. cooked lentils (I used leftovers but you can also use uncooked)
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1/2 cup stewed tomatoes
• 1 cup kale or spinach
• Olive oil
• 1/2 clove garlic, minced
• 1 1/2 cup basamati rice
• 4-6 c. chicken or vegetable broth
• 1 tsp. sea salt
• black pepper (to taste)
• 2 tsp cumin
• 2 tsp turmeric
• 1 tbsp paprika
• Optional add in –> 1/2 c. chopped zucchini or corn
• Parmesan Cheese
• 8-10 ounces (1-2 cups) cooked leftover turkey/ham or meat of choice. Vegans use tempeh! or just leave out.

Instructions

1. In a large pot, sauté garlic, celery, carrots, and onion in butter or oil until tender. Stir in spinach/kale until slightly cooked.
2. Drain water from lentils and add lentils to vegetable mixture. Pour in your broth and rice and bring to a boil then lower temperature down and simmer for 20-30 minutes until rice and lentils are almost cooked.
3. Note: If you want it thicker, keep the broth to 4 cups, if you want it more soup, add more broth or water.
4. Next, Add in tomatoes, spinach/kale, the rest of your herbs/spices, and cooked lamb meat. Simmer for 15-20 minutes more. Top with Parmesan Cheese and serve.
5. Makes about 6-8 cups depending on how much broth you end up adding.
6. Quick Cook Option: If you want to cook this in 30 minutes or less, use canned lentil and veggie soup instead of uncooked lentils. I used Amy’s organic lentil stew before and it works great!

recipe adapted  >>>>>  here

Your Kitchen Transformed - EVERYTHING BUT THE KITCHEN SINK SOUP

#Cookingrecipes #Soupsandstews #Veganrecipes #Soupandsalad #Healthyrecipes #Delicioussoup #Cheesycauliflowerbake #2ingredientfudgecondensedm...

Your Kitchen Transformed - EVERYTHING BUT THE KITCHEN SINK SOUP

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Instant Pot Garlic Parmesan Chicken | #Crockpotdinner #Crockpotcooking #Crockpotslowcooker #Cookingrecipes #Potrecipeshealthy #Crockpotdishes #Crockpotdinner #Chickencrockpotrecipes #Crockpotcooking #Crockpotslowcooker #Cookingrecipes #Crockpotrecipeseasy

Ingredients

• 2 Tbsp butter
• 1 small yellow onion, diced
• 4 large garlic cloves, minced
• 1/2 cup chicken broth
• 1/2 tsp garlic powder
• 1/4 tsp pepper
• 1/2 tsp salt
• 8 oz sliced mushrooms (optional)
• 1 1/2 lbs boneless skinless breasts sliced into 1/2 inch filets
• 1 cup half and half
• 2 Tbsp flour
• 1/2 cup parmesan cheese
• 3 oz coarsely chopped spinach
• Salt and freshly ground pepper
To make with pasta:
• 10 ounces uncooked fettuccine noodles or linguine noodles
• 3 cups water

Instructions

1. Turn your Instant Pot to the saute setting (more). When the display reads HOT add in the butter. Once the butter is melted add in the onions and saute for about 3-4 minutes. Add in the garlic and saute for 30 seconds. Add in the chicken broth, garlic powder, pepper and salt. Stir. Add in the mushrooms (if using) and chicken.
2. Optional: If you want to cook pasta at the same time and in the same pot you can. Just get a pan that will fit inside your Instant Pot* and fill it with 3 cups or water and then break 10 ounces of fettuccine or linguine noodles to fit inside the pan (see my note below). Carefully place the pan on top of the chicken. I use a homemade silicone sling that I cut from a silicone baking mat* to lower my pan down onto the chicken. You can also make a foil sling.
3. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 6 minutes (this is the cooking time for the 1/2 inch pieces of chicken breast, if they are thicker than that you may need more time). Let the pressure release naturally for 10 minutes and then move the valve to “venting.”
4. Remove the lid. If you are cooking pasta, carefully remove the pan of pasta and set aside. Use tongs to place the chicken on a platter. Loosely cover with foil. Turn the Instant Pot to the saute setting. Warm the half and half up in a pyrex measuring cup for 45 seconds in the microwave. Whisk the flour into the half and half until it’s smooth. Whisk the mixture into the Instant Pot. This will thicken up the sauce in a few minutes. Add in the parmesan cheese. Add in the spinach. Salt and pepper to taste. If using pasta, drain any water off of the pasta and stir into the pot.
5. Serve sauce (and optional pasta) with the chicken.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Instant Pot Garlic Parmesan Chicken

Instant Pot Garlic Parmesan Chicken | #Crockpotdinner #Crockpotcooking #Crockpotslowcooker #Cookingrecipes #Potrecipeshealthy #Crockpotdishe...

Your Kitchen Transformed - Instant Pot Garlic Parmesan Chicken

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3 Ingredient Paleo Flatbread | #Paleochocolatechipcookies #Paleogeneraltsochicken #Paleoflatbread #Whole30chinesefood #Paleoasianchicken #Paleochinesefood #Paleoflatbread #Glutenfreenaan #Ketonaanbread #Paleorecipesdinner #Paleonaanbreadrecipe #Healthyrecipes

Ingredients

• 1/4 cup coconut flour, sifted
• 2 tsp homemade paleo Baking Powder (use standard if not strictly paleo)*
• 12 egg whites (not from a carton)
• 1 tsp sea salt
• Herbs of choice (I've used basil, red pepper flakes, garlic powder and rosemary before)
• Coconut oil/cooking spray

Instructions

1. In a large mixing bowl, combine the egg whites and whisk lightly. Add the coconut flour, baking powder, salt and any other spices and whisk immediately to avoid clumping. Set aside.
2. Coat a large frying pan with oil and on low heat, allow to heat up completely. Once hot, pour 1/4 of the mixture into the pan and cover immediately. Once bubbles start to appear on the edges, remove cover and flip and cook for 1-2 minutes. Repeat the process until you have four, large flatbreads.
3. Allow to cool completely before using it as a wrap.

recipe adapted >>>>>  here

Your Kitchen Transformed - 3 Ingredient Paleo Flatbread

3 Ingredient Paleo Flatbread | #Paleochocolatechipcookies #Paleogeneraltsochicken #Paleoflatbread #Whole30chinesefood #Paleoasianchicken #Pa...

Your Kitchen Transformed - 3 Ingredient Paleo Flatbread

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Chocolate Buttermilk Cake with Frosting | #Chocolatecreamcheesepoundcake #Chocolatepoundcakerecipe #Doublechocolatecocacolacake #Whitetexassheetcakerecipe #Whitetexassheetcaketasteofhome #Peanutbuttersheetcake #Caramelcake #Buttermilkchocolatecake #Yellowcakemixrecipesboxed #Texassheetcakecookies #Texassheetcakewithbuttermilk #Applesaucebarsrecipes

Ingredients

• Cake
• 1 cup Challenge butter
• 1/3 cup unsweetened cocoa
• 1 cup water
• 1/2 cup buttermilk
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 cups sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
Chocolate-Buttermilk Frosting
• 1 cup Challenge butter
• 1/4 cup unsweetened cocoa
• 1/3 cup buttermilk
• 1 (16-ounce) package confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup toasted pecans

Instructions

1. Preheat oven to 350 degrees and grease a 9X13-inch pan.
2. Combine 1 cup butter, 1/3 cup cocoa, and 1 cup water in a small saucepan and heat over low heat, stirring constantly, until butter is fully melted. You can cut the butter into pieces to speed up the process. Remove from heat.
3. Using an electric mixer, beat buttermilk, eggs, baking soda, and vanilla extract until smooth.
4. Gradually add melted butter mixture, beating until mixed.
5. In a medium bowl, combine sugar, flour, and salt. Add to buttermilk mixture and beat until blended. Pour batter into prepared pan. Bake for 30 to 35 minutes, or until set in the middle.
6. To make frosting, combine butter, cocoa, and buttermilk in a medium saucepan. Heat over medium heat, stirring constantly, until mixture is smooth.
7. Remove from heat and stir in confectioners' sugar, vanilla, and pecans. Pour over cake while cake is still warm. Let frosting cool and set some before slicing.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Chocolate Buttermilk Cake with Frosting

Chocolate Buttermilk Cake with Frosting | #Chocolatecreamcheesepoundcake #Chocolatepoundcakerecipe #Doublechocolatecocacolacake #Whitetexass...

Your Kitchen Transformed - Chocolate Buttermilk Cake with Frosting

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#Ketodesserteasy #Ketodessertrecipeseasy #Lowcarbdessertseasy #Ketobrownieseasy #Ketomugcakeeasy #Ketochocolatemugcakemicrowave #Ketowhitechickenchili #Ketotomatosoup #Ketosouprecipes #Lowcarbtomatosoup #Coderedrecipes #Tomatosoupeasy

Ingredients

• 1 lb chicken
• 1.5 cups chicken broth
• 2 garlic cloves, finely minced
• 1 4.5oz can chopped green chiles
• 1 diced jalapeno
• 1 diced green pepper
• 1/4 cup diced onion
• 4 tbsp butter
• 1/4 cup heavy whipping cream
• 4 oz cream cheese
• 2 tsp cumin
• 1 tsp oregano
• 1/4 tsp cayenne (optional)
• Salt and Pepper to taste

Instructions

1. In large pot, season chicken with cumin, oregano, cayenne, salt and pepper
2. Sear both sides over medium heat until golden
3. Add broth to pot, cover and cook chicken for 15-20 minutes or until fully cooked
4. While chicken is cooking, melt butter in medium skillet
5. Add chiles, diced jalapeno, green pepper and onion to skillet and saute until veggies soften
6. Add minced garlic and saute additional 30 seconds and turn off heat, set aside
7. Once chicken is fully cooked, shred with fork and add back into broth
8. Add sauteed veggies to pot with chicken and broth and simmer for 10 minutes
9. In medium bowl, soften cream cheese in microwave until you can stir it (~20 sec)
10. Mix cream cheese with heavy whipping cream
11. Stirring quickly, add mixture into pot with chicken and veggies
12. Simmer additional 15 minutes
13. Serve with favorite toppings such as: pepper jack cheese, avocado slices, cilantro, sour cream

recipe adapted >>>>>  here

Your Kitchen Transformed - Keto White Chicken Chili Recipe

#Ketodesserteasy #Ketodessertrecipeseasy #Lowcarbdessertseasy #Ketobrownieseasy #Ketomugcakeeasy #Ketochocolatemugcakemicrowave #Ketowhitech...

Your Kitchen Transformed - Keto White Chicken Chili Recipe

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Chicken Chasseur or Hunter's Chicken | #ChickenChasseur or #Hunter'sChicken #Hunterschickenrecipe #Chickenchasseurrecipe #Boneinchickenrecipes #Frenchdinnerrecipes #Frenchfoodrecipes #Frenchcookingrecipes #Cookingrecipes #Poultryrecipes #Chickencacciatorerecipe #Chickendinner #Italianrecipes #Ethnicrecipes

Ingredients

• 8 Chicken Thighs Bone-In, Skin on
• 2 tbsp Clarified Butter or Light Cooking Oil
• 8 oz Mushrooms White Button or Baby Bella, sliced
• 2 Shallots Medium, chopped
• 1/4 cup Cognac Optional
• 1/2 cup White Wine Dry
• 1/2 cup Chopped Tomatoes Or 2 tbsp Tomato Paste
• 2 cups Chicken Stock Or combination of chicken and beef stock in 2:1 ratio
• 2 tbsp Wondra Flour Or All-Purpose Flour - optional if the sauce is not thick enough
• 1 tbsp Fresh Tarragon Chopped
• 1 tbsp Fresh Parsley Chopped

Instructions

1. Heat up your oven to 375 F. In order to make Chicken Chasseur with a crispy skin, heat up clarified butter (or a combination of butter with cooking oil) in a cast iron skillet on medium heat. Season the chicken with salt and pepper and once your pan is hot, add chicken (skin side down) and cook undisturbed for 6-7 minutes, until the skin is nicely browned.
2. Turned the chicken over and cook for another 4-5 minutes. Transfer the chicken onto a baking sheet and place in the oven for about 15-20 minutes, until the chicken is cooked through and the internal temperature shows 165F. Once you've moved your chicken to the oven, discard all but 2 tablespoons of fat from the skillet. Add sliced mushrooms, season with salt and pepper, and cook for about 5 minutes. Then add chopped shallots and let them sweat for another few minutes.
3. If using, add cognac and either flambe it or let it almost entirely cook-off. Add wine and deglaze the pan. Cook until about 1 tablespoon of liquid is left.
4. Add tomatoes or tomato paste, chicken stock, and let cook for about 10-15 minutes.
5. If your sauce is too liquidy, combine 1-2 tablespoons of either Wondra flour or all-purpose flour with a 1/2 cup of water, mix well (until smooth) and add to the sauce to thicken it up. Cook for another 2 minutes.
6. Adjust seasoning, add salt and pepper as needed. Once the sauce has the right consistency, turn it off and add 2 tablespoons of cold butter and let it melt into the sauce (Tip: once you've added butter, then you cannot reduce the sauce more as the butter would break);
7. Chop tarragon and parsley. Remove the chicken from the oven. Then for serving, you can either put the chicken back into the pan and sprinkle everything with herbs and serve it family style, or you plate the chicken and drench in your sauce, then sprinkle with herbs. Serve with mashed potatoes or egg noodles. Enjoy!

recipe adapted >>>>>  here

Your Kitchen Transformed - Chicken Chasseur or Hunter's Chicken

Chicken Chasseur or Hunter's Chicken | #ChickenChasseur or #Hunter'sChicken #Hunterschickenrecipe #Chickenchasseurrecipe #Boneinchic...

Your Kitchen Transformed - Chicken Chasseur or Hunter's Chicken

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Thin Mint Cheesecake Brownie Cake | #Nobakecheesecake #Rhubarbcobblerrecipes #Chocolatemoussecake #Dessertrecipeseasynobake #Rhubarbdesserts #Rhubarbcrisppioneerwoman #Healthypastasaladrecipes #Mediterraneanrecipeshealthy #Lemonherbmediterraneanpastasalad #Veganpastasaladrecipes #Easysaladrecipes #Pastasaladdressingrecipe

Ingredients

• For the Brownie Layer
• 1/2 cup melted butter
• 1/4 cup dark cocoa powder
• 2 eggs
• 1 cup sugar
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 3/4 cup flour
• 1/4 teaspoon baking powder
• 3/4 cup chocolate chunks
• For the Cheesecake Layer
• 1 - 8 ounce cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon mint extract
• 1/2 teaspoon vanilla extract
• 1 - 8 ounce container Cool Whip, thawed & divided
• green gel food coloring
• 21 chocolate mint cookies, divided
• For the Topping
• 1/2 cup chocolate chips
• 1/4 cup heavy whipping cream
• green sprinkles

Instructions

1. Preheat the oven to 350 degrees. Line an 9-inch springform pan with parchment paper. Spray the sides with nonstick baking spray.
2. Stir together the melted butter and cocoa powder. Set aside.
3. Beat the sugar, eggs, and vanilla. Mix in the butter mixture.
4. Add the flour, salt, and baking powder and mix until just mixed in. Stir in the chocolate chunks gently.
5. Spread the brownie batter iin the bottom of the prepared pan. Bake for 25 minutes. Remove from the oven and let cool completely.
6. Unlatch the pan and run a knife around the edges. Flip the brownie over and pull the parchment paper off.
7. Place the brownie back on the bottom of the springform pan and latch the sides on again.
8. Beat the cream cheese and sugar until creamy. Add the mint and vanilla extract and beat again.
9. Fold in 2 cups of Cool Whip gently. Add green gel color and mix in until you get your desired green color.
10. Chop up 15 of the mint cookies and gently stir them into the cheesecake mixture. Spread the cheesecake on top of the cooled brownie. Refrigerate for at least one hour before removing the sides of the springform pan.
11. Place the chocolate chips and heavy whipping cream in a microwave safe bowl. Heat for 30 seconds. Stir until melted and creamy. Let cool for a few minutes before spreading it evenly on top of the cheesecake.
12. Cut the remaining cookies in half and place them evenly around the top of the cheesecake edge.
13. Use a piping bag and icing tip #18 to pipe the remaining Cool Whip in between the cookies. Top with sprinkles.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Thin Mint Cheesecake Brownie Cake

Thin Mint Cheesecake Brownie Cake | #Nobakecheesecake #Rhubarbcobblerrecipes #Chocolatemoussecake #Dessertrecipeseasynobake #Rhubarbdesserts...

Your Kitchen Transformed - Thin Mint Cheesecake Brownie Cake

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Cajun Roasted Cauliflower Steaks with Chimichurri | #Healthyvegetarianrecipes #Asianvegetarianrecipes #Vegancauliflowerrecipes #Veganstickysesamecauliflower #Cauliflowerrecipesasian #Asianveganrecipes #Ketocrackchickencasserole #Chocolatecinnamonrolls #Ketoairfryerrecipes #Lowcarbcrackchickencasserole #Ketoporkchopsairfryer #Strawberryfrenchtoastcasserole

Ingredients

Cajun Cauliflower:
• 2 tsp oil
• 1 tsp lemon juice
• 1/2 to 3/4 tsp salt , if using store bought cajun blend, it might already be salted, so you will need 1/4 tsp
• 1 small head of cauliflower , sliced into 1/2 inch thick slices or chopped into medium size florets
• 2 tbsp cajun spice blend ( 2 tsp sweet paprika, 1/3 tsp cayenne, 1/2 tsp black pepper, 1 tsp oregano, 1.5 tsp garlic powder, 1/2 tsp thyme, 1/2 tsp onion powder, dash of pepper flakes
Chimichurri sauce:
• 1/4 tsp (0.25 tsp ) black pepper
• 2 tbsp (2 tbsp ) or more avocado for creamyness optional
• 1 tsp (1 tsp ) vinegar apple cider or balsamic or red wine vinegar
• 2 tbsp (2 tbsp ) extra virgin olive oil
• juice of 1 lime
• 1/4 tsp (0.25 tsp ) salt
• 1 cup (60 g) packed parsley or one bunch parsley leaves and tender stems, chopped
• 1/4 cup (0.25 g) basil packed or use cilantro
• 6 cloves (6 cloves ) of raw garlic more the merrier

Instructions

1. Slice the cauliflower or chop into florets. Blend the chimichurri sauce with a few tbsp of water and set aside. Line a baking dish with parchment. Preheat the oven to 425 deg F ( 220 C )


2. Rub oil and lemon juice all over the slices or florets.


3. Sprinkle the cajun spice + salt on both sides of the slices and rub lightly. Then sprinkle more on the open side. (If using florets, sprinkle spice + salt, then toss well to coat). For Crispyness, mix 2 tbsp breadcrumbs in the spice mix and salt and then sprinkle all over.


4. Spray oil lightly on the spiced cauliflower to seal the spices in, Bake at 425 deg F for 20 to 25 mins. Broil for a minute to sear if needed.


5. Cauliflower tends to soften depending on the moisture content after cooking. So serve immediately. Sprinkle some more spice if needed. Cajun can be hot, so add another cooling dressing of choice if needed.


6. Serve with a side salad of beans, chickpeas, or cooked grain or add to tacos, wraps. I make a salad bowl with cherry tomatoes/tomatoes, onion, chickpeas/beans, salt, pepper and chimichurri/lemon with these.

recipe adapted >>>>>  here

Your Kitchen Transformed - Cajun Roasted Cauliflower Steaks with Chimichurri

Cajun Roasted Cauliflower Steaks with Chimichurri | #Healthyvegetarianrecipes #Asianvegetarianrecipes #Vegancauliflowerrecipes #Veganstickys...

Your Kitchen Transformed - Cajun Roasted Cauliflower Steaks with Chimichurri

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Fresh Strawberry Lemonade | #Homemadestrawberrylemonaderecipe #Strawberrylemonadepunch #Easystrawberrylemonaderecipe #Frozenlemonade #Freshstrawberrylemonade #Easypunchrecipes #Strawberrylemonaderecipe #Yummydrinks #Freshstrawberrylemonade #Cocktaildrinks #Fundrinks #Summerdrinkrecipes

Ingredients

• 1 cup granulated sugar
• 1 cup water
• 2 cups fresh strawberries, hulled and sliced
• 1 1/2 cups fresh lemon juice (about 6 medium lemons)
• 6 cups cold water
• ice
• 1 cup strawberries, chopped for topping
• lemon slice, for garnish

Instructions

1. In a small sauce pan, bring sugar and water to a boil. Remove from heat and let cool to room temperature.
2. Place strawberries into a food processor or blender and process/blend until smooth.
3. Pour pureed strawberries into the sugar water. Add lemon juice. Stir well.
4. Pour strawberry lemon mixture and cold water into a large pitcher. Stir well and add ice. Pour into glasses and top with chopped strawberries and a lemon slice.

recipe adapted >>>>>  here

Your Kitchen Transformed - Fresh Strawberry Lemonade

Fresh Strawberry Lemonade | #Homemadestrawberrylemonaderecipe #Strawberrylemonadepunch #Easystrawberrylemonaderecipe #Frozenlemonade #Freshs...

Your Kitchen Transformed - Fresh Strawberry Lemonade

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Classic Tacos Al Pastor | #Instantpotcrispycarnitas #Bbqchickentacos #Alpastorrecipeinstantpot #Instantpotbeefgyros #Tacosalpastorrecipe #Instantpotalpastortacos #Tacosalpastorrecipe #Alpastorrecipeauthentic #Elpastorrecipeauthentic #Elpastortacosrecipe #Alpastorinstantpot #Tacosalpastorrecipeauthentic

Ingredients

• Marinade
• 1/4 cup distilled white vinegar
• 1 1/2 teaspoons salt
• 1 large pineapple peeled and cored, divided use
• 1/2 cup orange juice
• 1 teaspoon dried Mexican oregano
• 1 (2-3 pound) boneless pork butt or loin
• 2 tablespoons ancho chili powder
• 4 cloves minced garlic
• 1 chipotle in adobo pepper
• 1 white onion roughly chopped
For Serving:
• 1 small red onion diced
• 12 small corn or flour tortillas
• 2 large limes cut into wedges
• 1/2 cup freshly chopped cilantro

Instructions

1. Use a sharp knife to slice pork into thin slices. Place in a large mixing bowl or resealable plastic bag.
2. Cut the pineapple into 2-inch wide spears. Dice approximately 1 cup of pineapple and set the rest of the spears aside.
3. Add the roughly chopped onion into a blender along with 1 cup of the cubed pineapple. Add in orange juice, white vinegar, chipotle, chile powder, garlic, salt, and oregano. Puree until smooth.
4. Pour marinade over pork. Refrigerate and let marinate at least 4 hours.
5. Heat a skillet or grill to high heat. Working in small batches, sear each slice of pork until cooked through, 2 to 4 minutes. At the same time, grill pineapple until lightly charred. Roughly chop the cooked pork and dice cooked pineapple.
6. Serve meat up hot on a warmed tortilla topped with freshly chopped cilantro, diced grilled pineapple, sliced red onion, and a lime wedge.

recipe adapted >>>>>  here

Your Kitchen Transformed - Classic Tacos Al Pastor

Classic Tacos Al Pastor | #Instantpotcrispycarnitas #Bbqchickentacos #Alpastorrecipeinstantpot #Instantpotbeefgyros #Tacosalpastorrecipe #In...

Your Kitchen Transformed - Classic Tacos Al Pastor

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French Toast Sausage Roll Ups | #Crescentrollbreakfastrecipes #Breakfastbites #Eggbites #Easybreakfastideasquick #Yummybreakfast #Breakfastdishes #Easybreakfastideas #Baconstuffedfrenchtoast #Crunchyfrenchtoast #Cornflakefrenchtoast #Baconrecipes #Breakfastfordinner

Ingredients

• 10 slices sandwich bread s (white or wheat)
• 10 fully cooked sausage links
• 3 large eggs
• 1/2 cup milk
• 3 Tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 Tablespoon all-purpose flour

Instructions

1. Slice crust off of bread. Use a rolling pin or your hands to flatten the bread.
2. Place a sausage link on the front edge of the bread and roll up tightly like a taquito.
3. Preheat griddle or skillet over medium heat. Grease well with butter.
4. To a shallow dish add the eggs, milk, sugar, cinnamon, vanilla, and flour.
5. Dip sausage roll ups into the egg mixture, rolling gently to coat all sides, and place on hot griddle.
6. Cook for a few minutes, turning gently as you go, until golden brown on all sides. Serve warm, served with syrup.
7. Next time try Crunchy French Toast.

Recipe adapted >>>>>  here

Your Kitchen Transformed - French Toast Sausage Roll Ups

French Toast Sausage Roll Ups | #Crescentrollbreakfastrecipes #Breakfastbites #Eggbites #Easybreakfastideasquick #Yummybreakfast #Breakfastd...

Your Kitchen Transformed - French Toast Sausage Roll Ups

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#Lentilsoupeasy #Celeryrecipes #Roastedcarrotsoup #Lentilrecipeseasy #Lentilsoupcrockpot #Soupparty #Pumpkinsoup #Roastedcarrotsoup #Carrottomatosoup #Recipeswithcarrots #Carrotsouphealthy #Cookingrecipes

 

 

 

 

Ingredients

• 1 1/2 pounds carrots — peeled, cut into 1/2-inch slices (about 6 large carrots)
• 1 large yellow onion — thinly sliced
• 4 cloves garlic — peeled and left whole
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons kosher salt — divided, plus additional to taste
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper — plus additional to taste
• 2 cans whole peeled tomatoes — (28 ounce cans)
• 1 teaspoon dried basil
• 1/2 cup plain Greek yogurt — plus additional for serving
• Fresh basil — optional, for serving

 

 

 

 

 

Instructions

1. Place racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with cooking spray. Set aside.
2. Place the carrots, onions, and garlic in a large bowl. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt, cumin, and pepper. Toss to evenly coat, then spread in a single layer on the prepared baking sheets, ensuring that the vegetables do not crowd one another. Roast for 25 to 30 minutes, turning twice throughout, until the vegetables are tender and browned. Let cool on the pans for 10 minutes.
3. While the vegetables cool, drain the juice from the tomato cans into a small bowl or measuring cup. Set aside.
4. Working in two batches, add half of the roasted vegetables to a food processor fitted with a steel blade or to a blender. Add 1 can of the drained tomatoes. Purée until smooth, then pour the purée into a 4-quart or larger heavy-bottomed pot, such as a Dutch oven. Repeat with the remaining vegetables and tomatoes, then add to the pot.
5. Stir in the reserved tomato juices, basil, yogurt, and remaining 1/2 teaspoon salt. Bring to a gentle simmer and let cook for about 10 minutes, until fully heated through. Taste and add additional salt and/or pepper as desired. Serve warm, topped with fresh basil and/or additional Greek yogurt.

RECIPE ADAPTED  >>>>>  here

Rated 4/5 based on 204 customer reviews

Your Kitchen Transformed - Roasted Carrot Soup

#Lentilsoupeasy #Celeryrecipes #Roastedcarrotsoup #Lentilrecipeseasy #Lentilsoupcrockpot #Soupparty #Pumpkinsoup #Roastedcarrotsoup #Carrott...

Your Kitchen Transformed - Roasted Carrot Soup

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