Sheet Pan Shrimp Fajitas | #Shrimprecipeshealthy #Lowcalorierecipes #Macrofriendlyrecipes #Seafooddishes #Healthyseafoodrecipes #Cookingrecipes #Healthydinnerrecipes #Foodvideos #Shrimpfriedriceeasy #Cookingrecipes #Dinnerideas #Lowcarbmeals


Ingredients

  • 1 1/2 pounds of shrimp peeled and deveined
  • 1 1/2 tablespoons of extra virgin olive oil
  • 1 orange bell pepper sliced thin
  • 1 red bell pepper sliced thin
  • 1 small red onion sliced thin
  • 1 teaspoon of kosher salt
  • 1 yellow bell pepper sliced thin
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of onion powder
  • 1/2 teaspoon of smoked paprika
  • 2 teaspoon of chili powder
  • fresh cilantro for garnish
  • lime
  • several turns of freshly ground pepper
  • tortillas warmed

Instructions

  1. Preheat oven to 450 degrees.
  2. In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices.
  3. Toss to combine.
  4. Spray baking sheet with non stick cooking spray.
  5. Spread shrimp, bell peppers and onions on baking sheet.
  6. Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for additional 2 minutes or until shrimp is cooked through.
  7. Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro.
  8. Serve in warm tortillas.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Sheet Pan Shrimp Fajitas

Sheet Pan Shrimp Fajitas | #Shrimprecipeshealthy #Lowcalorierecipes #Macrofriendlyrecipes #Seafooddishes #Healthyseafoodrecipes #Cookingreci...

Your Kitchen Transformed - Sheet Pan Shrimp Fajitas
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Crazy Good Beef And Broccoli | #Lunchideas #Dinnerideashealthy #Easydinnerideas #Steakandbroccolistirfry #Healthysteakrecipes #Beefandbroc #Quickeasydinner #Asiannoodles #Easysteakrecipes #Chickenandbroccolicasserolerecipes #Dinnerideas #Minutesteakrecipes

Ingredients

  • 1 pound flank steak sliced into 1/4 inch thick strips
  • 5 cloves garlic minced
  • 3 cups small broccoli florets
  • 2 tablespoons corn starch
  • 1/2 cup beef stock
  • 1 tablespoon canola oil
  • For the sauce:
  • 2 teaspoons corn starch
  • 1/4 cup brown sugar
  • 1/2 cup low sodium soy sauce

Instructions

  1. Toss sliced beef in a large bowl with corn starch.
  2. Heat canola oil in a pan over medium heat for a few minutes. Add sliced beef and cook until it browns, a few minutes, stirring frequently. Transfer to a plate and set aside.
  3. Add broccoli and garlic to the pan, and stir. Add beef broth. Let simmer until the broccoli is tender, about 10 minutes, stirring occasionally.
  4. While waiting for the broccoli to cook, combine all of the sauce ingredients in a bowl and mix well.
  5. Add the reserved beef and sauce to the pan, and stir. Let simmer for 5 minutes so the sauce thickens a bit.
  6. Serve beef and broccoli over cooked white rice.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Crazy Good Beef And Broccoli

Crazy Good Beef And Broccoli | #Lunchideas #Dinnerideashealthy #Easydinnerideas #Steakandbroccolistirfry #Healthysteakrecipes #Beefandbroc #...

Your Kitchen Transformed - Crazy Good Beef And Broccoli
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Slow Cooker Shredded Italian Beef | #Italianbeefcrockpot #Italiansubsandwich #Cookingrecipes #Slowcookerrecipes #Wrapsandwiches #Crockpotdinner #Shreddedbeefrecipes #Mexicanshreddedbeef #Mexicanbeefrecipes #Chicagoitalianbeefrecipecrockpot #Roastbeefcrockpotrecipes #Slowcookerphillycheesesteak





Ingredients

  • 1/2 cup white vinegar
  • 1 Tbsp dried minced onion
  • 1/2 Tbsp garlic powder
  • 1 - 1 1/2 tsp crushed red pepper flakes
  • 7 pepperoncini peppers, chopped (I use the mild jarred ones)
  • 7-10 banana pepper rings (I use mild)
  • 2-3 lb beef chuck roast
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 Tbsp butter






Instructions

  1. Spray slow cooker insert with cooking spray. Add vinegar, dried onion, garlic powder, red pepper flakes, chopped pepperoncini peppers, and banana pepper rings to bottom of slow cooker. Stir to combine.
  2. Add beef chuck roast on top of spice mixture, season both sides with salt and black pepper. Top with butter.
  3. Place lid on slow cooker and cook on LOW for 8 hours. Remove beef from slow cooker and shred. Return to slow cooker to soak up any residual juice and serve.



recipe adapted  >>>>>  here




Rated 4.7/5 based on 421 customer reviews




Your Kitchen Transformed - Slow Cooker Shredded Italian Beef

Slow Cooker Shredded Italian Beef | #Italianbeefcrockpot #Italiansubsandwich #Cookingrecipes #Slowcookerrecipes #Wrapsandwiches #Crockpotdin...

Your Kitchen Transformed - Slow Cooker Shredded Italian Beef
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CHERRY PISTACHIO SNOWBALL COOKIES | #CHERRY #PISTACHIO #SNOWBALL #COOKIES #Cookiedesserts #Cakecookies #Dessertrecipes #Yummycookies #Cookingrecipes #Monstercookies #baking #desserts #treats #food #Cookiedecorating #Holidaydesserts

Ingredients

  • 2 cups flour
  • 3/4 cup chopped pistachios
  • 1/2 cup chopped maraschino cherries
  • 1/4 cup sugar
  • 1 cup butter softened
  • 1 teaspoon vanilla
  • 1/2 cup powdered sugar

Instructions

  1. Heat oven to 325 degrees. Combine all ingredients except for powdered sugar in a bowl. Beat ingredients on a slow speed, scraping the bowl as needed. Beat just until well mixed.
  2. Shape dough into 1 inch balls. Place cookies on an ungreased baking sheet. Bake for 18-20 minutes or until slightly golden. Remove; cool cookies for 5 minutes before rolling in powdered sugar.

recipe adapted >>>>>  here

Your Kitchen Transformed - CHERRY PISTACHIO SNOWBALL COOKIES

CHERRY PISTACHIO SNOWBALL COOKIES | #CHERRY #PISTACHIO #SNOWBALL #COOKIES #Cookiedesserts #Cakecookies #Dessertrecipes #Yummycookies #Cookin...

Your Kitchen Transformed - CHERRY PISTACHIO SNOWBALL COOKIES
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Moist Homemade Chocolate Cupcakes | #Bestcupcakerecipe #Bestchocolatecupcakes #Homemadechocolatecake #Moistchocolatecakerecipe #Fluffychocolatecake #Cupcakecakes #Redvelvetcakerecipe #Moistredvelvetcake #Chocolatecakerecipe #Bestchocolatecupcakerecipe #Chocolatecupcakerecipemoist #Chocolatecupcakesmoisteasy

Ingredients

  • CHOCOLATE CUPCAKES
  • 1 cup (130g) all purpose flour
  • 1 cup (207g) sugar
  • 6 tbsp (43g) Hershey’s Special Dark Cocoa powder*
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup (120ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 3/4 tsp vanilla
  • 1/2 cup (120ml) hot water
    • CHOCOLATE FROSTING
  • 1 1/4 cups (280g) unsalted butter, room temperature
  • 12 oz semi sweet chocolate chips, melted
  • 3 tbsp (22g) Hershey’s dark cocoa powder
  • 5 cups (575g) powdered sugar
  • Pinch of salt
  • 4–5 tbsp (60-75ml) heavy whipping cream

Instructions

    1. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners. 
    2. Add the dry ingredients to a large bowl and whisk together. Set aside. 
    3. Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl.
    4. Add the wet ingredients to the dry ingredients and mix until well combined. 
    5. Add the water to the batter and mix until well combined. Batter will be thin. 
    6. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs. 
    7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling. 
    8. To make the frosting, beat the butter in a large mixer bowl and mix until smooth. 
    9. Add the melted chocolate and mix until well combined. 
    10. Add the cocoa powder and mix until well combined. 
    11. Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined. 
    12. Add remaining powdered sugar and salt and mix until smooth. 
    13. Add remaining heavy cream as needed to get the right consistency of frosting. 
    14. Pipe the frosting onto the cupcakes. I used Ateco tip 844.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Moist Homemade Chocolate Cupcakes

Moist Homemade Chocolate Cupcakes | #Bestcupcakerecipe #Bestchocolatecupcakes #Homemadechocolatecake #Moistchocolatecakerecipe #Fluffychocol...

Your Kitchen Transformed - Moist Homemade Chocolate Cupcakes
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Berry Bars (vegan, whole grain, dairy-free options) | #Vegansugarcookies #Veganbaking #Veganfoods #Vegansweets #Veganeating #Vegetarianrecipes #Vegan7layerdip #Dairyfreemealplan #Dairyfreedietplan #Diaryfreemeals #Wholegrainrecipes #Dairyfreemealsbreastfeeding 

Ingredients

  • For the crust and topping:
  • 1 1/2 cups (150 grams) rolled oats
  • 3/4 cup (94 grams) ivory whole wheat flour or all-purpose flour
  • 1/2 cup (100 grams) brown sugar or raw sugar
  • 1 tablespoon lemon zest
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup (149 grams) room temperature coconut oil1 (should be as soft as room temperature butter) or 3/4 cup (168 grams) unsalted butter for a non-vegan and non-dairy-free version
    • For the filling:
  • 2 1/2 cups (355 grams) fresh blueberries (do not use frozen)
  • 7 tablespoons (125 grams) raspberry or another type of berry jam (make sure to use vegan jam, if necessary)
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Instructions

  1. Preheat the oven to 375°F (190°C) and line an 8"x8" (20cmx20cm) baking pan with parchment paper.
  2. In a large bowl, mix together the rolled oats, flour, sugar, lemon zest, baking powder and salt.
  3. Use your hands to incorporate the coconut oil and mix just until a dough forms. It should not be very crumbly, but should stick together.
  4. Gently press a little less than two-thirds of the dough onto the bottom of the prepared baking pan.
  5. Bake for 10-13 minutes or until the edges have just started to brown.
  6. Meanwhile, prepare the filling. In a medium bowl, mix together the berries, jam, vanilla extract and salt. Spoon this over the still warm crust and sprinkle the remaining oat mixture over the berries.
  7. Bake for another 22-27 minutes or until the top has lightly browned and the filling is bubbly.
  8. Remove from the oven and let the bars cool completely. Refrigerate for 2 hours before cutting.
  9. Store any leftovers in the refrigerator for up to 4 days. These can also be frozen.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Berry Bars (vegan, whole grain, dairy-free options)

Berry Bars (vegan, whole grain, dairy-free options) | #Vegansugarcookies #Veganbaking #Veganfoods #Vegansweets #Veganeating #Vegetarianrecip...

Your Kitchen Transformed - Berry Bars (vegan, whole grain, dairy-free options)
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The Best French Toast Ever | #Briochefrenchtoastrecipe #Thebestfrenchtoastrecipe #Cinnamonfrenchtoastrecipe #Briochefrenchtoasteasy #Brunchideas #Crackerbarrelfrenchtoastrecipe #Germanpancakes #Blueberrymuffins #Hashbrowncrustedquichewithsausage #Robertirvinefrenchtoast #Ovenpancake #Blueberryrecipes





Ingredients

  • 1/2 teaspoon salt
  • 16 thick slices Challah, Brioche, or Texas Toast
  • 2 1/2 cups milk
  • 3 teaspoons ground cinnamon
  • 1/4 cup brown sugar
  • 2 teaspoons vanilla extract
  • 7 large eggs
  • 1/2 cup all-purpose flour

Instructions

  1. Whisk milk and eggs together in a large mixing bowl.
  2. Add in brown sugar, flour, cinnamon, vanilla, and salt. Whisk until smooth.
  3. Heat a lightly oiled griddle or frying pan over medium high heat.
  4. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown.
  5. Serve with your favorite toppings. Suggestions include berries, whipped cream, maple syrup, and our famous Liquid Cinnamon Roll Syrup.

recipe adapted >>>>>  here

Your Kitchen Transformed - The Best French Toast Ever

The Best French Toast Ever | #Briochefrenchtoastrecipe #Thebestfrenchtoastrecipe #Cinnamonfrenchtoastrecipe #Briochefrenchtoasteasy #Brunchi...

Your Kitchen Transformed - The Best French Toast Ever
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