Thursday, April 19, 2018

Cranberry Lime Mojitos | Easy Recipe

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Cranberry Lime Mojitos

A festive twist on this classic drink. Mint, sugar, lime, cranberry juice, and rum come together to make this yummy drink that perfectly highlights the winter flavor of cranberry but can be made all year long!

Prep Time : 10 minutes
Servings : 4 glasses

INGREDIENTS

  • 75 ounces fresh mint (about a handful)
  • 1/3 cup granulated sugar
  • 1 1/2 cups white rum
  • 1/2 cup lime juice
  • 1 cup whole cranberries (for garnish)
  • 2 cups cranberry juice cocktail
  • 12 ounces sparkling water
  • 1 lime sliced in wedges (for garnish)

INSTRUCTIONS

  1. Add fresh mint (leaves only) and granulated sugar to a large pitcher. Muddle together to breakdown leaves into smaller pieces.
  2. Add rum and lime juice to mint and sugar mixture and stir until sugar is dissolved.
  3. Add in cranberries, cranberry juice and sparkling water. If not serving immediately, place in fridge for no more than 24 hours.
  4. Once ready to serve, add ice to pitcher to fill it up. Serve in individual glasses with a lime wedge. If you want to make it extra festive, you can make stir sticks from the leftover cranberries. Just skewer them on a medium wooden skewer and place in each drink when serving. Enjoy!

Source : http://www.certifiedpastryaficionado.com/cranberry-lime-mojitos/
A festive twist on this classic drink. Mint, sugar, lime, cranberry juice, and rum come together to make this yummy drink that perfectly ...

Soft Batch Chocolate Chunk Peanut Butter Cookies | Easy Recipe

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Soft Batch Chocolate Chunk Peanut Butter Cookies

prep : 40 mins
cook : 12 mins
total : 52 mins
author bakerbynature

yield 2 dozen cookies

Ultra thick soft batch peanut butter cookies loaded with chocolate chunks! Perfect with a cup of coffee or a cold glass of milk.

Ingredients

  • 1 cup unsalted butter, at room temperature
  • 1 cup creamy peanut butter, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 and 1/2 cups all-purpose flour (bleached or unbleached will work fine)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt (kosher or table salt)
  • 8 ounces chocolate, chopped into chunks (see post for reference)
  • 1 teaspoon flaky sea salt (see post for reference)

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter until smooth and creamy.
  2. Add in the peanut butter and vanilla and beat until smooth; about 2 minutes. Add in both sugars and beat until light and fluffy, scraping down the sides as needed, about 2 minutes. Add in the eggs, one at a time, beating well after each addition.
  3. Turn mixer off. Add in the flour, baking soda, baking powder, and salt. Whisk the ingredients together lightly before turning the mixer back on low and mixing in the dry ingredients until just combined. Be sure not to over mix here.
  4. Turn mixer off and use a spatula to fold in the chocolate chunks. Cover the bowl and place it in the fridge for 30 minutes, or up to 2 days. If you refrigerate the cookie dough for more than 30 minutes, you will need to bring it back to room temperature before baking.

When ready to bake:

  1. Preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper.
  2. Scoop two tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading.
  3. Bake for 12-14 minutes, or until the edges are golden and the centers have set.
  4. Cool cookies on the baking sheet for 5 minutes before transferring them to a cooling rack.

Notes
The total time above includes chill time.


Source : https://bakerbynature.com/soft-batch-chocolate-chunk-peanut-butter-cookies/
prep : 40 mins cook : 12 mins total : 52 mins author bakerbynature yield 2 dozen cookies Ultra thick soft batch peanut butter cook...

Oreo Brookie Layer Cake | Easy Recipe

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Oreo Brookie Layer Cake

yield: 14-16 SLICES

INGREDIENTS:
CHOCOLATE CHIP COOKIE CAKE

  • 3/4 cup (169g) unsalted butter, room temperature
  • 3/4 cup (108g) brown sugar
  • 1/4 cup (52g) sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups (260g) all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups semi-sweet chocolate chips

BROWNIE

  • 1/2 cup (112g) unsalted butter
  • 6 oz chopped quality semi sweet chocolate
  • 1 1/4 cups (259g) sugar
  • 1 1/2 tsp vanilla extract
  • 3 large eggs
  • 3/4 cup (98g) flour
  • 2 tbsp natural unsweetened cocoa
  • 1/4 tsp salt

OREO CAKE

  • 1 2/3 cups (217g) all purpose flour
  • 1 cup (207g) sugar
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 3 egg whites, room temperature
  • 1/2 cup (115g) sour cream, room temperature
  • 1/2 cup (120ml) milk, room temperature
  • 2 tsp vanilla extract
  • 3/4 cup (168g) unsalted butter, melted and slightly cooled
  • 1/2 cup (61g) oreo crumbs
  • 6 Oreos, chopped

CHOCOLATE BUTTERCREAM

  • 1 1/2 cups (336g) butter
  • 1 1/4 cups (237g) shortening
  • 9 3/4 cups (1121g) powdered sugar
  • 2 tsp vanilla extract
  • 1 1/4 cup (123g) natural unsweetened cocoa powder
  • 5-6 tbsp (60-75ml) water/milk

ADDITIONAL

  • 10 Oreos, crushed
  • 4 oz semi sweet chocolate chips
  • 5 tbsp (75ml) heavy whipping cream
  • Chocolate chip cookies, for decorating
  • Oreos, for decorating

DIRECTIONS:
TO MAKE THE COOKIE CAKE:

  1. Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9 inch cake pan and grease the sides.
  2. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
  3. Mix in egg and vanilla extract.
  4. Combine dry ingredients in a another bowl, then add them to the butter mixture and mix until well combined. Dough will be thick.
  5. Stir in chocolate chips.
  6. Press the dough evenly into the cake pan.
  7. Bake for 21-24 minutes or until the edges are slightly golden. The center will look undercooked, but it will continue cooking and firm up as it cools.
  8. Remove from oven and set aside to cool completely in the cake pan. It may still look a little undercooked until completely cool and firm. Once cooled, the center should be firm and it’ll be easier to remove it from the pan without it falling apart.

WHILE THE COOKIE CAKE COOLS, MAKE THE BROWNIE:

  1. Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9 inch cake pan and grease the sides.
  2. To make the brownie, add the butter and chocolate to a heat-proof bowl (I use my mixer bowl) and set it over a pot of simmering water. Melt the butter and chocolate, stirring until smooth. Set aside to cool a bit.
  3. Whisk together the sugar, vanilla extract and eggs in a medium bowl until well combined.
  4. Combine the dry ingredients in another medium bowl.
  5. Whisk the cooled chocolate mixture into the egg mixture and combine.
  6. Gently stir the flour mixture into the chocolate mixture until well combined.
  7. Pour the batter evenly into the prepared pan and bake for 35-38 minutes, or until a toothpick inserted comes out with a few sticky crumbs. You don’t want to over bake it.
  8. Remove brownie from oven and set aside to cool completely in the pan, then remove from the pan.

WHILE THE BROWNIE COOLS, MAKE THE OREO CAKE:

  1. Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9 inch cake pan and grease the sides.
  2. Whisk together flour, sugar baking powder and salt in a large mixing bowl.
  3. Whisk together egg whites, sour cream, milk and vanilla extract in a medium bowl, then add to the flour mixture and mix on medium speed just until smooth.
  4. Add melted butter and mix until combined.
  5. Stir in the Oreo crumbs and chopped Oreos.
  6. Pour batter evenly into prepared cake pan and bake for 34-36 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
  7. Remove cake from oven and allow to cool for 2-3 minutes, then remove from pan to a cooling rack to finish cooling.

WHEN THE CAKE LAYERS ARE READY, MAKE THE FROSTING:

  1. Beat the butter and shortening together until smooth.
  2. Slowly add about half of the powdered sugar, mixing until smooth between each addition of powdered sugar.
  3. Add the vanilla extract, cocoa powder and 4 tablespoons of water or milk to the frosting and mix until smooth.
  4. Slowly add the remaining powdered sugar, mixing until smooth between each addition of powdered sugar.
  5. Add additional water to the frosting as needed to get a smooth consistency.

TO PUT THE CAKE TOGETHER:

  1. Use a large serrated knife to remove the top edges from the cookie cake so that it’s flat and remove the dome from the top of the oreo cake. If the top of the brownie isn’t flat, trim it so that it is.
  2. Place the cookie cake on a serving plate or cardboard cake circle and top with about 1 cup of frosting. Smooth frosting into an even layer.
  3. Add about half of the additional crushed Oreos on top of the frosting and press into the frosting.
  4. Add the Oreo cake and top with about 1 cup of frosting. Smooth frosting into an even layer.
  5. Add remaining half of the additional crushed Oreos on top of the frosting and press into the frosting.
  6. Add the brownie to the top of the cake.
  7. Add a crumb coat and frost the outside of the cake. For help with getting a smooth cake, refer to this tutorial.
  8. Pipe swirls around the top edge of the cake. I use Ateco tip 844, but Wilton 2D or 1M would work as well.
  9. To make the chocolate ganache, add the additional chocolate chips to a heat proof bowl.
  10. Microwave the heavy whipping cream until boiling, then pour over the chocolate chips. Cover the bowl with clear wrap for about 5 minutes, then whisk until smooth.
  11. Use a spoon to drizzle the chocolate ganache down the sides of the cake.
  12. Pour remaining ganache onto the top of the cake and spread into an even layer in the middle of the piped swirls.
  13. Finish the cake off with chocolate chip cookies and Oreos that have been cut in half.

If this cake will be eaten within a day or two, I’d store it in an air-tight container at room temperature. If it will sit for longer than that, I’d refrigerate it.


Source : https://www.lifeloveandsugar.com/2016/08/10/oreo-brookie-layer-cake/
yield: 14-16 SLICES INGREDIENTS: CHOCOLATE CHIP COOKIE CAKE 3/4 cup (169g) unsalted butter, room temperature 3/4 cup (108g) brown ...

Baked Beef Flautas with Queso Dip | Easy Recipe

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Baked Beef Flautas with Queso Dip

Prep Time  : 10 mins
Cook Time  : 15 mins
Total Time : 25 mins

Course: Appetizer, Main Course
Cuisine: Mexican
Servings: 10 flautas
Author: Trish - Mom On Timeout

Ingredients
Queso Dip:

  • 1 can 10 oz each Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 pkg 16 oz each Velveeta®, cut into 1/2-inch cubes

Flautas

  • 1 lb lean ground beef
  • 1/2 onion diced
  • 1 tbsp taco seasoning
  • 1/2 cup water
  • 10 soft taco or fajita size tortillas
  • olive oil

Instructions

  1. Preheat oven to 425°F.
  2. Brown ground beef in a medium-sized pan over medium-high heat.
  3. Stir in onion and continue sauteing until onion is nice and translucent, 3-4 minutes.
  4. Stir in taco seasoning and water. Bring to a simmer and let simmer for 6-8 minutes or until liquid has evaporated.
  5. Spray a large baking sheet with cooking spray and set aside.
  6. For each flauta, spoon about 3 tablespoons of the beef mixture onto a tortilla.
  7. Roll each tortilla up tightly and place seam-side down on baking sheet.
  8. Continue assembling flautas one at a time until you’re done.
  9. Once all flautas have been assembled, spray the tops of each with additional cooking spray or brush lightly with olive oil.
  10. Bake for ten minutes, flip flautas over, and bake for five additional minutes. They should be a nice golden brown.
  11. While flautas are baking, prepare the queso dip.
  12. Combine can of undrained tomatoes and Velveeta in medium saucepan.
  13. Cook over medium heat 5 minutes or until Velveeta has melted completely and mixture is blended, stirring frequently.
  14. Serve flautas with warm queso dip.


Source : https://www.momontimeout.com/baked-beef-flautas-queso-dip/
Prep Time  : 10 mins Cook Time  : 15 mins Total Time : 25 mins Course: Appetizer, Main Course Cuisine: Mexican Servings: 10 flautas...

Chocolate Lava Cakes | Easy Recipe

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Chocolate Lava Cakes

yield: 4 OR 6 CAKES prep time: 10 MINUTES total time: 25 MINUTES

Ingredients:

  • unsweetened cocoa powder for dusting
  • 6 ounces (170g) high quality semi-sweet chocolate1
  • 1/2 cup (115g; 1 stick) unsalted butter
  • 1/4 cup (31g) all-purpose flour (spoon & leveled)
  • 1/2 cup (60g) confectioners' sugar
  • 1/8 teaspoon salt
  • 2 large eggs
  • 2 large egg yolks2
  • optional for topping: ice cream, raspberries, and/or chocolate syrup

SPECIAL EQUIPMENT

  • four 6-ounce ramekins OR a 12-count muffin pan

Directions:

  1. Spray each ramekin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step 7. *Or spray half of a 12-count muffin pan and dust with cocoa powder. If baking in a muffin pan, the recipe will yield 6 cakes.
  2. Preheat oven to 425°F (218°C).
  3. Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside.
  4. Whisk the flour, confectioners' sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.
  5. Spoon chocolate batter evenly into each prepared ramekin or muffin cup.
  6. Place ramekins onto a baking sheet and bake for 12-14 minutes until the sides appear solid and firm-- the tops will still look soft. *If baking in a muffin pan, the cakes only take about 8-10 minutes.
  7. Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin. *If you used a muffin pan, use a spoon to release the cakes from the pan and place each upside down on plates.
  8. Add toppings. Serve immediately.
  9. Make ahead tip and freezing: You can prepare the batter through step 4. Cover tightly and refrigerate for up to 2 days. Allow to come to room temperature before continuing with step 5. You can freeze the baked lava cakes for up to 3 months. Allow them to cool completely before freezing. Re-heat in the microwave.

Recipe Notes:

  • Make sure to use high quality chocolate, not chocolate chips. You won't have much "lava" with chocolate chips! I suggest high quality chocolate baking bars sold in the baking aisle such as Baker's, Ghirardelli, Nestle, or Lindt. They're all typically sold in 4 ounce bars, so you will need 1 and 1/2 bars total.
  • A note on the eggs-- for this recipe, you need 2 whole eggs plus an addition 2 egg yolks. (So you can use 2 extra whites in your healthy omelet tomorrow morning or in any of these recipes!) After 10-14 minutes in an oven this hot, the eggs should be cooked to 160°F which is considered safe to eat. If you're concerned, you can take the temperature to be sure!


Source : https://sallysbakingaddiction.com/2017/02/02/chocolate-lava-cakes/
yield: 4 OR 6 CAKES prep time: 10 MINUTES total time: 25 MINUTES Ingredients: unsweetened cocoa powder for dusting 6 ounces (170g) ...

4-Ingredient Smoked Salmon Dip | Easy Recipe

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4-Ingredient Smoked Salmon Dip

This 4-ingredient smoked salmon dip is so easy to make, loaded with flavor and provides a ton of protein. Serve with crackers and veggies as an appetizer or pack it up for a work lunch! Paleo-friendly, dairy-free, gluten-free and grain-free. This post is sponsored by Simple Mills.

Prep Time 10 mins
Total Time 10 mins
Serves 1

INGREDIENTS

  • 4 oz smoked salmon
  • 3 Tablespoons cream cheese (I used Kite Hill)*
  • 1/4 cup red onion, finely chopped
  • 2 Tablespoons fresh dill, chopped (plus more for garnish)
  • capers (to garnish)
  • Simple Mills Sprouted Seed Everything Crackers

INSTRUCTIONS

  1. Add all ingredients to the bowl of a food processor and pulse until salmon is chopped well and everything is combined. Do not over process.
  2. Place dip in a small serving container, garnish with fresh dill and capers. Serve with everything crackers for dipping.
  3. For the protein packed lunch: package up the smoked salmon dip with crackers, veggies and a hard boiled egg.

by Brittany Mullins

RECIPE NOTES
*I kept this dairy-free by using Kite Hill almond milk cream cheese. Feel free to use regular cream cheese if that's what you have on hand.


Source : https://www.eatingbirdfood.com/smoked-salmon-dip/
This 4-ingredient smoked salmon dip is so easy to make, loaded with flavor and provides a ton of protein. Serve with crackers and veggies...

Shrimp Po’ Boy | Easy Recipe

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Shrimp Po’ Boy

The best Po’boy sandwich with crispy spicy shrimp and a creamy tangy remoulade.

Ingredients
For Remoulade

  • 1/4 cup Mayonnaise
  • 1 tablespoon Whole grain mustard
  • 2 teaspoons Capers in brine (drained and chopped)
  • 4 grams Flat leaf parsley (1 tablespoon chopped)
  • 1 Scallion (minced)
  • 4 grams Garlic (1 small clove grated)
  • 1 teaspoon Lemon zest (zest from 1/2 lemon)
  • 2 teaspoons Lemon juice
  • 1/2 teaspoon Pimentón (smoked paprika)
  • 1/2 teaspoon Hot sauce (to taste)

For Fried Shrimp

  • 450 grams Small shrimp (shelled and deveined)
  • 2 teaspoons Pimentón (smoked paprika)
  • 1 teaspoon Salt
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Onion powder
  • 1/2 teaspoon Ground black pepper
  • 1/4 cup Cornmeal
  • 1/2 cup All-purpose flour

For Sandwich

  • 2 Dill pickles (sliced)
  • Iceberg lettuce (shredded)
  • 1 large Tomato (sliced)
  • 2 small loaves French bread (10-inches long)

Steps

  1. Make the remoulade by putting the mayonnaise, mustard, capers, parsley, scallion, garlic, lemon zest, lemon juice, 1/2 teaspoon smoked paprika, and hot sauce in a small bowl and whisk to combine. Chill in the refrigerator while you make the rest of the sandwich.
  2. For the shrimp, add 2-inches of oil to a heavy bottomed pot and preheat to 350 degrees F (180C). Prepare a wire rack lined with a triple layer of paper towels. Have all the vegetables for the sandwich ready in advance as you want to serve this as soon as the shrimp is done.
  3. If the crust on your bread is no longer crisp, throw it in a 350 degree F oven for a few minutes to crisp.
  4. Mix 2 teaspoons smoked paprika, salt, garlic powder, onion powder and black pepper together in a small bowl.
  5. Dry any excess water off the shrimp using paper towels and them put them in a bowl. Toss the shrimp while sprinkling the seasoning mix over the shrimp to coat each one evenly.
  6. Put the cornmeal and flour in a bag and add the shrimp in batches, closing the bag and tossing to coat each shrimp evenly.
  7. Dig out the shrimp from the bag and add them to the pre-heated oil. Fry until the shrimp are golden brown and crisp and use a wire strainer to transfer to the prepared wire rack. Repeat with the rest of the shrimp.
  8. To assemble the sandwiches, slice the bread in half leaving a little crust at the back to act as a hinge. Spread a layer of remoulade onto the bottom bread and then top with the shrimp, pickles, lettuce and tomatoes. Finish with another drizzle of remoulade and extra hot sauce to taste. Serve immediately.


Source : https://norecipes.com/shrimp-po-boy
The best Po’boy sandwich with crispy spicy shrimp and a creamy tangy remoulade. Ingredients For Remoulade 1/4 cup Mayonnaise 1 tab...

Homemade Mocha Frappuccino | Easy Recipe

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Homemade Mocha Frappuccino

A copycat coffee drink perfect for the hot days of Summer! It takes only 2 minutes to whip it up!

Course: Drinks
Cuisine: American
Servings: 1 person
Author: Anna@CrunchyCreamySweet

Ingredients

  • 1 cup ice cubes
  • 1/2 cup coffee I used freshly brewed and cooled
  • 1/3 cup of half and half or milk
  • 1 Tablespoon granulated sugar]
  • 3 Tablespoons fudge sauce (I used my 10-Minute Fudge Sauce)

Instructions

  1. Place all ingredients in blender and blend till smooth.
  2. Add more ice for more frothy drink.


Source : http://www.crunchycreamysweet.com/2015/06/08/homemade-mocha-frappuccino/
A copycat coffee drink perfect for the hot days of Summer! It takes only 2 minutes to whip it up! Course: Drinks Cuisine: American Se...

Tuscan White Bean Skillet With Tomatoes, Mushrooms, And Artichokes | Easy Recipe

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Tuscan White Bean Skillet With Tomatoes, Mushrooms, And Artichokes

This vegetarian skillet meal is made from pantry staples for a quick weeknight dinner!

Prep Time : 5 min
Cook Time : 25 min
Total Time : 30 min

Ingredients

  • 2 tablespoons extra virgin olive oil, divided
  • 8 ounces brown mushrooms, sliced
  • 1 1/2 cups diced yellow onion (about 1 large onion)
  • 3 cloves garlic, minced
  • 2/3 cup drained and chopped oil-packed sun dried tomatoes
  • 2 (14.5-ounce) cans fire-roasted diced tomatoes
  • 2 (14.5-ounce) cans drained and rinsed Cannelini beans
  • 1 (14.5-ounce) can quartered artichoke hearts, rained
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon sugar
  • Parsley for garnish

Instructions

  1. Heat one tablespoon of the oil in a 10-inch cast iron skillet set over medium-high heat until shimmering.
  2. Working in batches, add the mushrooms to the pan in a single layer. Brown for 1 to 2 minutes per side; transfer to a bowl and repeat with remaining mushrooms.
  3. Add the remaining tablespoon of oil to the pan; add the onions and saute until lightly browned, about 3 minutes.
  4. Add the garlic and sun-dried tomatoes and cook until fragrant and softened, another 2 minutes.
  5. Add the diced tomatoes to the pan, along with the beans, artichoke hearts, salt, pepper, oregano, thyme, and sugar.
  6. Cover the pan, turn the heat down to medium, and allow to cook for 10 minutes.
  7. Garnish with chopped parsley and serve with plenty of crusty bread.


Source : http://thewanderlustkitchen.com/tuscan-white-bean-skillet/
This vegetarian skillet meal is made from pantry staples for a quick weeknight dinner! Prep Time : 5 min Cook Time : 25 min Total Tim...

Vegan Hawaiian BBQ Pizza | Easy Recipe

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Vegan Hawaiian BBQ Pizza

This Vegan Hawaiian BBQ Pizza is sweet, spicy, and smoky! If you want to change up pizza night, this recipe is sure to please!

Makes one 9″ pizza

INGREDIENTS

  • 9″ pizza crust – I used 1/2 of Pamela’s Pizza Mix
  • 2 tablespoons Gluten Free BBQ Sauce or store bought
  • 1 slice of tofu bacon, chopped
  • 1/4 cup chopped pineapple
  • 1 tablespoon thinly sliced red onion
  • 1/4 cup chopped red pepper
  • 2 tablespoon vegan mozzarella (optional)
  • 1 tablespoon chopped green onion (green parts)

INSTRUCTIONS

  1. Preheat oven to 450°.
  2. Mix /cook pizza dough according to directions.
  3. Spread BBQ sauce on pizza crust. Top with chopped tofu bacon, pineapple, red onion, red pepper, and vegan mozzarella. Bake at 450° for 10 minutes or until crust has slightly browned*.
  4. Top with chopped green onion, slice and serve.

*Note: I should note here that my pizza crust needs to be cooked twice. Adjust instructions according to your pizza crust.

Source : https://createmindfully.com/vegan-hawaiian-bbq-pizza/
This Vegan Hawaiian BBQ Pizza is sweet, spicy, and smoky! If you want to change up pizza night, this recipe is sure to please! Makes on...
 

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