Hawaiian BBQ Pulled Chicken Sandwiches – Tasty Kitchen: "Hawaiian BBQ Pulled Chicken Sandwiches
Added by myretrokitchen on April 8, 2011 in Main Courses, Slow Cooker"
Friday, April 29, 2011
Sunday, April 24, 2011
Mediterranean Feast | Health-Bent
Mediterranean Feast | Health-Bent: "Meat Kabobs
1.5 lb. ground meat (we’ve used lamb, beef and buffalo with great success)
1 T ground cumin
1 T ground corriander
1 1/2 t ground cinnamon
1 1/2 t garlic powder
S & P"
1.5 lb. ground meat (we’ve used lamb, beef and buffalo with great success)
1 T ground cumin
1 T ground corriander
1 1/2 t ground cinnamon
1 1/2 t garlic powder
S & P"
GF Vegan Sweet Seed Crackers, Happy Father’s Day, Traveling or Staying Home, Garmin or Polar
GF Vegan Sweet Seed Crackers, Happy Father’s Day, Traveling or Staying Home, Garmin or Polar: "Averie’s GF Vegan Sweet Seed Crackers
1/3 C Chia Seeds
1/3 C Flax Seeds
1/3 C Sunflower Seeds
1/4 C Agave (or Honey, Maple Syrup, or combo)
1/4 Tsp Allspice (or use cinnamon only or pumpkin pie spice)
1+ Tsp Vanilla Extract
2-4 Tbsp Water if needed"
1/3 C Chia Seeds
1/3 C Flax Seeds
1/3 C Sunflower Seeds
1/4 C Agave (or Honey, Maple Syrup, or combo)
1/4 Tsp Allspice (or use cinnamon only or pumpkin pie spice)
1+ Tsp Vanilla Extract
2-4 Tbsp Water if needed"
Saturday, April 23, 2011
Primal Tex-Mex Tortillas and Taco Seasoning | Mark's Daily Apple
Primal Tex-Mex Tortillas and Taco Seasoning | Mark's Daily Apple: "Primal Tex-Mex Tortillas and Taco Seasoning"
Thursday, April 21, 2011
Wednesday, April 13, 2011
peanut butter sandwich bread — Eat, Live, Run
peanut butter sandwich bread — Eat, Live, Run: "Peanut Butter Sandwich Bread
makes 1 loaf
Print this recipe!
Ingredients:
3/4 cup chunky peanut butter
1/2 cup sugar
1 1/2 cups milk
2 cups flour
1 tsp cinnamon
1 tsp salt
1 T baking powder
Directions:
Preheat oven to 350 degrees and grease a loaf pan well.
Cream together the peanut butter and sugar until well combined. In another bowl, combine the flour, baking powder, salt and cinnamon. Set aside.
With the mixer running on low, slowly alternate between adding the milk and the dry ingredients. Mix until smooth.
Pour batter into greased loaf pan and bake for one hour. Let cool in pan for 10 minutes before turning out on a wire rack and cooling completely.
Time:
1 hr 15 minutes"
makes 1 loaf
Print this recipe!
Ingredients:
3/4 cup chunky peanut butter
1/2 cup sugar
1 1/2 cups milk
2 cups flour
1 tsp cinnamon
1 tsp salt
1 T baking powder
Directions:
Preheat oven to 350 degrees and grease a loaf pan well.
Cream together the peanut butter and sugar until well combined. In another bowl, combine the flour, baking powder, salt and cinnamon. Set aside.
With the mixer running on low, slowly alternate between adding the milk and the dry ingredients. Mix until smooth.
Pour batter into greased loaf pan and bake for one hour. Let cool in pan for 10 minutes before turning out on a wire rack and cooling completely.
Time:
1 hr 15 minutes"
Friday, April 8, 2011
cajun sweet potato cakes — PALEOdISH
cajun sweet potato cakes — PALEOdISH: "Ingredients
3 large sweet potatoes (‘yams’) - peeled and shredded
coconut oil – to fry them in
4 shallots – thinly sliced
4 cloves of garlic – chopped
small handful of chopped fresh parsley
2 eggs – beaten
1/4 cup coconut flour
sea salt and ground pepper
cajun spice
Prep
take 3 large sweet potatoes. peel them and then use a hand grated or food processor to shred them finely
then chop up the shallots, garlic and parsley and add to the mix
next, take 2 large eggs and beat them lightly
then, add them to the mixture as well
finally, add the coconut flour to help bind everything together
wash hands and mix thoroughly with your hands
oh ya…flavour with sea salt, pepper and cajun spice (or can add other spices if you want)
make sure everything is fully mixed together and form thin patties/cakes
heat coconut/olive oil on medium heat on stovetop
once heated, add sweet potato cakes to the pan and cook for 6-8 mins or so on each side until golden brown
enjoy!"
3 large sweet potatoes (‘yams’) - peeled and shredded
coconut oil – to fry them in
4 shallots – thinly sliced
4 cloves of garlic – chopped
small handful of chopped fresh parsley
2 eggs – beaten
1/4 cup coconut flour
sea salt and ground pepper
cajun spice
Prep
take 3 large sweet potatoes. peel them and then use a hand grated or food processor to shred them finely
then chop up the shallots, garlic and parsley and add to the mix
next, take 2 large eggs and beat them lightly
then, add them to the mixture as well
finally, add the coconut flour to help bind everything together
wash hands and mix thoroughly with your hands
oh ya…flavour with sea salt, pepper and cajun spice (or can add other spices if you want)
make sure everything is fully mixed together and form thin patties/cakes
heat coconut/olive oil on medium heat on stovetop
once heated, add sweet potato cakes to the pan and cook for 6-8 mins or so on each side until golden brown
enjoy!"
Wednesday, April 6, 2011
mediterranean quinoa salad — Eat, Live, Run
mediterranean quinoa salad — Eat, Live, Run: "Mediterranean Quinoa Salad
serves 4
Print this recipe!
Ingredients:
1 cup dry quinoa
2 cups water
2 cups sliced grape tomatoes
1 cucumber, peeled and chopped
1/2 cup sliced kalamata olives
3/4 cup feta cheese
1 1/2 T extra virgin olive oil
1/2 lemon, juiced
1 tsp dry oregano
1 tsp salt
1/4 tsp black pepper
Directions:
Combine the water and quinoa in a medium sized pot and bring to a boil. Reduce heat to simmer and let cook for about 15 minutes, or until the quinoa has absorbed all of the water. Fluff with a fork and set aside to cool.
In a large bowl, combine the sliced tomatoes, olives and cucumber. Add quinoa and spices and mix well. Drizzle olive oil and lemon juice on top and add feta cheese.
Toss everything together. Serve immediately or store in the fridge until serving."
serves 4
Print this recipe!
Ingredients:
1 cup dry quinoa
2 cups water
2 cups sliced grape tomatoes
1 cucumber, peeled and chopped
1/2 cup sliced kalamata olives
3/4 cup feta cheese
1 1/2 T extra virgin olive oil
1/2 lemon, juiced
1 tsp dry oregano
1 tsp salt
1/4 tsp black pepper
Directions:
Combine the water and quinoa in a medium sized pot and bring to a boil. Reduce heat to simmer and let cook for about 15 minutes, or until the quinoa has absorbed all of the water. Fluff with a fork and set aside to cool.
In a large bowl, combine the sliced tomatoes, olives and cucumber. Add quinoa and spices and mix well. Drizzle olive oil and lemon juice on top and add feta cheese.
Toss everything together. Serve immediately or store in the fridge until serving."
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