Monday, August 19, 2019

Strawberry Macarons



Strawberry Macarons | #StrawberryMacarons #Dessert recipes #Delicious desserts #Yummy food #French macaroons #Cooking recipes #Macaron cookies #Sweet recipes









Ingredients

  • For Macarons
  • 3 Large Egg Whites at room temperature*
  • 1/4 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 2 cups confectioners sugar
  • 1 cup almond meal
  • 2-3 Drops of gel red food coloring optional
  • For Strawberry Buttercream
  • 1 cup unsalted butter (2 sticks) softened
  • 3/4 cups confectioners sugar more if needed
  • 1/4 cup + 2 tablespoons of fresh strawberry puree strained






Instructions

  1. Line 2 cookie sheet pans with parchment paper
  2. Sift almond meal and confectioners sugar together. Discard the bigger bits of almond leftover on the strainer
  3. On the bowl of a mixer, add the egg whites and cream of tartar. Mix using the whisk attachment on medium speed for 5 minutes or until soft peaks form
  4. Slowly add the granulated sugar and the food coloring. Mix on high speed until hard peaks form
  5. Gently fold in the dry ingredients into the egg whites with a spatula. Make sure batter is completely incorporated but do not OVERMIX
  6. Place batter into the piping bag and spoon equal mounds of batter that resemble a circular shape
  7. Let the macarons rest UNBAKED for 30-40 minutes
  8. Preheat oven to 300 degrees Farenheit
  9. Bang the cookie sheets 3-4 times against the counter. This will release the air bubbles inside the cookies
  10. After the macarons have rested, bake for 15-20 minutes or until tops are solid
  11. Remove from oven and let them cool
  12. For Strawberry Buttercream
  13. Mix the butter and confectioners sugar together until creamy
  14. Add the strawberry juice and mix until combined and creamy. Test for flavor, if sweetness is needed, add 1-2 tablespoons of confectioners sugar
  15. Assembly
  16. Place buttercream in a piping bag
  17. Spoon mounds of cream into the center of half of the cookies
  18. Sandwich the other cookie halves into the cookies with the cream
  19. Store in an airtight container in the refrigerator



recipe adapted >>>>>  here




Rated 4.8/5 based on 547 customer reviews




Tuesday, August 13, 2019

COCONUT LIME CHICKEN (PALEO, WHOLE30 + KETO)



COCONUT LIME CHICKEN (PALEO, WHOLE30 + KETO) | #COCONUT #LIME #CHICKEN #PALEO #WHOLE30 #KETO) #Coconutmilkchickenrecipes #Coconutcurrychicken #Coconutchickentenders #Cubedchickenrecipes #Chickencurryrecipe #Chickenkorma #Wholefoodrecipes #Dietrecipes #Cleaneatingrecipes #Healthydietrecipes #Paleodietrecipes #Realfoodrecipes









Ingredients

  • 1 shallot, diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated on a microplane
  • 1/4 cup fresh cilantro, chopped (plus more for topping)
  • 1/3 cup lime juice (about 2 limes)
  • 4 chicken breasts
  • 2 tbsp avocado oil (or coconut oil)
  • 1/4 cup chicken broth
  • 1.5 cups full fat coconut milk
  • Salt and pepper
  • Lime slices for topping (optional)






Instructions

  1. Prep shallot, garlic, ginger and cilantro as noted. Juice limes and set aside.
  2. Place the chicken breasts between two pieces of parchment paper and pound them down to make them even in thickness. Sprinkle each side of the chicken with salt and pepper.
  3. Heat a large skillet over medium heat and add avocado oil.
  4. Once hot, add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan). Cook, without disturbing for 3-4 minutes, until a nice brown crust has formed. Flip and cook another 3-4 minutes on the other side, until the chicken is mostly cooked through.
  5. Remove chicken from the skillet and set aside. Lower the heat to medium.
  6. Add more oil if needed and add the garlic and shallot to the pan. Cook, stirring constantly, for 1-2 minutes.
  7. Add chicken stock, coconut milk, lime juice, ginger and cilantro to the pan. Stir to mix, scraping up any browned bits remaining in the pan from when you cooked your chicken.
  8. Add the chicken breasts back to the skillet with the sauce. Cover and turn heat down to low. Simmer for 5 minutes, or until the chicken is fully cooked.
  9. Serve with vegetables, potatoes, rice or cauli rice. Spoon some sauce over everything for serving. Sprinkle with cilantro and garnish with lime slices (optional).



recipe adapted >>>>>  here




Rated 4.7/5 based on 145 customer reviews




Paleo Chicken Broccoli “Rice” Casserole



Paleo Chicken Broccoli “Rice” Casserole | #Paleo #Chicken #Broccoli #Rice #Casserole #Wholefoodrecipes #Whole30diet #Paleowhole30 #Cleaneatingrecipes #Realfoodrecipes #Chickenrecipes #Wholefoodrecipes #Paleodietrecipes #Whole30recipes #Paleomenu #Paleocooking #Deliciouspaleo









Ingredients

  • sauce:
  • 3 Tbsp ghee or rendered bacon fat
  • 1 med onion chopped
  • 4 cloves garlic minced
  • 2 Tbsp tapioca flour
 or arrowroot starch
  • 1 3/4 cups chicken bone broth
  • 1/2 cup coconut milk full fat
  • 1 Tbsp spicy brown mustard
  • 2 Tbsp nutritional yeast optional
  • 1/4 sea salt or to taste
  • 1/8 tsp black pepper or to taste
  • 1 tsp fresh minced sage leaves
  • 1 tbsp fresh minced rosemary
  • remaining ingredients:
  • 12 oz cauliflower “rice” - I purchase this already prepped to save time
  • 1 lb boneless skinless chicken breasts
  • 1 lb broccoli florets
  • 3 Tbsp avocado oil or olive oil, divided 
Sea salt and pepper
  • 1/2 lb nitrate free bacon sugar free for Whole30






Instructions

  1. Preheat your oven to 425 degrees.  Place chicken on a baking sheet and coat with 1 1/2 Tbsp olive oil and sprinkle with salt and pepper.
  2. On a separate baking sheet lined with parchment paper, arrange broccoli and toss with 1 1/2 Tbsp avocado oil plus salt and pepper.
  3. Roast chicken for 20-25 minutes or until cooked through. Midway through, flip the chicken and for even roasting. Roast broccoli for 15-20 mins or until fork tender, stirring midway through.
  4. Once done, lower the oven temp to 400 degrees.
  5. While chicken and broccoli roasts, cook bacon until crisp in a large skillet, drain, and make the sauce:
  6. For the sauce, heat a medium saucepan over med heat and add the 3 Tbsp cooking fat. Add the onions, cook until translucent and fragrant, then add the garlic and continue to cook until soft, adjusting heat if necessary.
  7. Whisk the tapioca flour into the broth and add it to the pan, then immediately add the coconut milk, mustard and nutritional yeast, (if using), while whisking. Raise the heat and bring to a boil, stirring. Once boiling, lower to a simmer and continue to stir and cook for another minute, until nice and thick. Stir in salt and pepper to taste, add the fresh herbs. Stir in the cauliflower rice to soften, then remove from heat.
  8. Cut the chicken into bite size pieces, or shred, and arrange in a casserole dish, then add the roasted broccoli and the sauce/rice mixture, stir to evenly coat. Crumble the cooked bacon and sprinkle all over, then bake in the preheated oven for about 20 minutes, until heated through and cauli rice is soft. Serve hot and enjoy!



recipe adapted >>>>>  here




Rated 4.6/5 based on 258 customer reviews




ZUCCHINI PASTA WITH LEMON GARLIC SHRIMP



ZUCCHINI PASTA WITH LEMON GARLIC SHRIMP | #ZUCCHINI #PASTA WITH #LEMON #GARLIC #SHRIMP #Whole30recipes #Dietrecipes #Paleodietrecipes #Healthydietrecipes #Healthydinner #Wholefoodrecipes #Paleodietrecipes #Chickenrecipes #Paleomenu #Healthydietrecipes #Ketorecipes









Ingredients

  • 4 medium zucchini
  • 1.5 lb approx 30 raw shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 4 garlic cloves, finely chopped
  • 2 tbsp butter or ghee
  • 1 lemon, juice and zest
  • 1/4 cup white wine, or chicken broth
  • 1/4 cup chopped parsley
  • pinch of red pepper flakes
  • salt and pepper, to taste






Instructions

  1. Wash and cut the ends of the zucchini. Using a spiralizer, make the zucchini pasta. Then, set aside.
  2. Heat the oil in a large pan over medium-high heat. Add the shrimp in one flat layer and sprinkle with salt and pepper. Cook for one minute without stirring, so the bottom side gets a little crispy.
  3. Add the chopped garlic, then stir the shrimp for another minute or two to cook the other side. Use a large spoon or tongs to remove the shrimp to a plate.
  4. Add the butter, lemon juice and zest, red pepper flakes and white wine to the pan. Bring to a simmer for 2-3 minutes while stirring.
  5. Stir in the parsley, then add the zucchini pasta and toss for 30 seconds to warm it up. Add the shrimp back to the pan and stir for another minute. Serve immediately.



recipe adapted >>>>>  here




Rated 4.9/5 based on 505 customer reviews




Honey Garlic Chicken Breast



Honey Garlic Chicken Breast | #Honey #Garlic #Chicken #Breast #Cookingrecipes #Dinnerrecipes #Yummydinners #Chickendinner #Meatdishes #Yummyfood #Chickendishes #Cookingrecipes #Chickenbreast #Easychickenrecipes #Chickendinnerrecipes #Poultryrecipes









Ingredients

  • 500 g / 1 lb chicken breast , boneless and skinless (2 pieces)
  • Salt and pepper
  • 1/4 cup / 60g flour (Note 1)
  • 50 g / 3.5 tbsp unsalted butter (or 2 1/2 tbsp olive oil)
  • 2 garlic cloves , minced
  • 1 1/2 tbsp apple cider vinegar (or white or other clear vinegar)
  • 1 tbsp light soy sauce (or all purpose, Note 2)
  • 1/3 cup / 90g honey (or maple syrup)






Instructions

  1. Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.
  2. Place flour in a shallow dish. Coat chicken in flour and shake off excess.
  3. Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later.
  4. Place chicken in skillet and cook for 2 - 3 minutes until golden.
  5. Turn and cook the other side for 1 minute.
  6. Turn heat down slightly to medium high.
  7. Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.
  8. Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.
  9. Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.
  10. Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.



recipe adapted >>>>>  here




Rated 4.9/5 based on 505 customer reviews