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4th of July Recipes!

Book Name : 4th of July Recipes!
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Make every 4th of July celebration more festive with these delicious recipes! This blog features a few of the great-tasting dishes that celebrate each state’s food and have stood the test of time across America. Whether it’s any other occasion or Independence Day, here you’ll certainly find iconic US dishes that every American would surely be proud of.

King Salmon Bake (Alaska)

This state’s prized fish is the King Salmon, and this is the most requested Alaskan recipe, a delicious baked King Salmon with a delicately balanced honey and mustard sauce. Try this recipe for perfectly baked salmon every time.

Serves: 4 – Prep Time: 5 minutes – Cook Time: 12–15 minutes

Ingredients

  • 4 Alaska King Salmon fillets (with the skin)
  • Salt and freshly ground black pepper
  • 2 tablespoons Dijon-style mustard
  • 2 tablespoons melted butter
  • 1 tablespoon honey
  • ¼ cup fresh breadcrumbs
  • ¼ cup finely chopped pecans
  • 3 tablespoons fresh chopped parsley (divided; 1 tablespoon for garnish)

Directions

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Season the Alaska King Salmon fillets with salt and pepper.
  3. In a shallow dish, combine the breadcrumbs, pecans and 2 tablespoons of the parsley.
  4. In another bowl, mix Dijon mustard, butter, and honey to make the honey mustard mixture.
  5. Place the salmon on the parchment paper, skin-side down.
  6. Lightly brush the honey mustard mixture over the flesh side of the salmon, ensuring it is well coated with the sticky honey sauce.
  7. Take the combined breadcrumb mixture and pat it on top of the sticky sauce, ensuring the salmon fillets are evenly coated.
  8. Bake in the oven for 12–15 minutes until cooked through, depending on the thickness of the fillets.
  9. Remove from the oven, sprinkle with parsley, if desired, and serve.

Nutrition Information

Calories 415, Total Fat 18g, Saturated Fat 5g, Carbs 27g, Fiber 3g, Sugars 4.4g, Sodium 350mg, Protein 40g,

 

 

Kansas-City-Style Ribs (Kansas)

This traditional Kansas-style rib recipe features a dry rub, big flavors, and a great spicy sauce that sets it apart from other barbecue ribs and gives it an authentic Kansas City flavor.

Serves: 6+ – Prep Time: 15 minutes, plus 1–12 hours marinating time – Cook Time: 5 hours 20 minutes

Ingredients

  • 3 slabs baby back pork ribs
  • Favorite sides for serving

Rub ingredients

  • 2 cups brown sugar
  • ½ cup dry mustard
  • 1 tablespoon cayenne pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon celery salt
  • 1 tablespoon salt
  • 2 teaspoons freshly ground black pepper

Barbecue sauce

  • 2 tablespoons vegetable oil
  • 1 onion, finely diced
  • 3 cups water
  • 1 cup tomato paste
  • ½ cup brown sugar
  • ⅔ cup apple cider vinegar
  • ¼ cup molasses
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

Directions

  1. Prepare the ribs by patting them down with paper towels to remove any excess moisture. Remove the white membrane with a paring knife.
  2. Mix all the rub ingredients in a bowl and apply generously to all sides of the ribs so that they are heavily coated. Place the ribs in the refrigerator for at least 1 and up to 12 hours.
  3. Prepare the barbeque sauce by heating the oil over low heat in a saucepan. Add the diced onion and sauté for 1–2 minutes. When the onion is translucent, add the water, tomato paste, vinegar, molasses, cayenne pepper, paprika, salt, and pepper. Bring to a boil, reduce heat to low, and allow to simmer for 30 minutes.
  4. Cook the ribs in a smoker for 3–4 hours, turning and basting with the sauce every 40 minutes, until the ribs are cooked through and tender.
  5. Place ribs on a serving platter and serve with your favorite sides.

Note: To cook the ribs in an oven, preheat the oven to 350°F. Baste the ribs with the sauce and cover with aluminum foil. Repeat the basting process every 30 minutes for 2½ hours. Remove the foil and turn the broiler on for the last 30 minutes.

Nutrition Information (4 ounces)

Calories 260, Total Fat 17g, Saturated Fat 6g, Carbs 6g, Fiber 0g, Sugars 1g, Sodium 600mg, Protein 19g

 

 

N.C. Pulled Pork Sandwich (North Carolina)

North Carolina is well known for its barbecue. It boasts many barbecue festivals and has one of the highest rate of BBQ restaurant per capita. This pulled pork sandwich recipe is typical of the area, basted in barbecue sauce and topped with slaw.

Serves: 10 – Prep Time: 30 minutes – Chilling Time: 2-12 hours – Cook Time: 4-6 hours

Ingredients

  • 5-6 pounds Boston butt pork roast
  • 6 cup hickory wood chips
  • 10 large hamburger buns
  • Apple juice in a spray bottle
  • 1 medium-sized cabbage, finely shredded
  • ½ cup apple cider vinegar
  • ½ cup ketchup
  • ½ cup sugar
  • 1 teaspoon celery seeds
  • 1 tablespoon red chili pepper flakes
  • 1 teaspoon hot pepper sauce, such as Texas Pete
  • Kosher salt and freshly ground pepper

Dry rub

  • 2 tablespoons brown sugar
  • 2 tablespoons sweet paprika
  • 2 tablespoons ground black pepper
  • 2 tablespoons sea salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Barbecue sauce (yields 1½ cup)

  • 1 cup white vinegar
  • ⅓ cup ketchup
  • ⅓ cup apple juice
  • 2 tablespoons brown sugar
  • ½ tablespoon salt
  • 1-2 teaspoons crushed red chili pepper
  • 1 teaspoon black pepper

Directions

  1. To prepare the rub, mix all the ingredients in a mixing bowl, and combine well. Smear the rub all over the pork shoulder, and massage gently. Place the roast in a shallow dish, and cover with plastic wrap. Let it rest in the refrigerator at least 2 hours and up to 12 hours. Let the pork roast rest at room temperature about 45 minutes before starting to cook it.
  2. If you have a smoker, prepare for smoking and have the heat reach 225ºF before cooking the pork. Place the soaked hickory chips in the smoker’s box. Make sure the grates are clean and oil them with vegetable oil. Place a dripping pan below where the pork will be cooked to collect dripping juices. When the smoke starts, place the pork butt on the grill. Cook for about 4–6 hours, with the cover down, until the internal temperature reaches 190ºF on a meat thermometer. To keep the pork moist, spray with apple juice every 30 minutes after the first 2 hours of cooking.
  3. You can also make this recipe on a regular barbecue. Prepare the charcoal or gas barbecue for indirect heat. Clean and oil the grates. The temperature should be maintained around 225ºF. If your barbecue is equipped with a smoking box, fill it with soaked wooden chips. If not, you can prepare a large double layer foil packet with the soaked wooden chips. Perforate the packet several times to let the smoke out. Place the packet below the grill directly above one of the burners. Place a dripping pan where the pork will be cooked. Start the barbecue on high temperature. When the smoke starts, reduce the temperature to low or 225ºF, and place the pork on the grill over the dripping pan. Cover and cook for 4-6 hours.
  4. Check once an hour, and add fresh coals and wood chips as needed.
  5. While the pork is cooking, prepare the red slaw. Add cider vinegar, ketchup, sugar, red pepper chili flakes, celery seeds, and hot sauce to a large mixing bowl. Whisk vigorously until the sugar has dissolved. Add the cabbage, and mix well. Season with salt and pepper to taste. Cover with a plastic wrap, and let rest in the refrigerator for at least 1 hour before serving.
  6. To prepare the barbecue sauce, also known as the Lexington dip, mix all the ingredients in a sauce pan. Bring to a boil on medium-high heat. Reduce heat to low and let simmer 15 minutes. Remove from heat, and set aside for later use.

Nutrition Information (4 pieces)

Calories 382, Total Fat 11g, Saturated Fat 3g, Carbs 33g, Fiber 2g, Sugars 6g, Sodium 724mg, Protein 28g

 

 

Chimichangas (Arizona)

Considered to be the ‘soul food’ of Arizona, chimichangas are taken seriously by locals. This is a deep-fried chimichanga with a chicken-and-melted-cheese filling. One you try this traditional chimichanga recipe, you’ll understand its legendary status in Arizona.

Serves: 8 – Prep Time: 15 minutes – Cook Time: 20 minutes

Ingredients

  • 8 flour tortillas
  • 1 ½ pounds cooked chicken breast, shredded
  • 1 medium onion, chopped
  • ½ teaspoon garlic powder
  • 1 tablespoon chili powder
  • ¼ teaspoon ground oregano
  • ½ teaspoon ground cumin
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • Vegetable oil (for deep frying)
  • 1 (4½-ounce) can green chilies, chopped
  • 2 cups shredded cheddar cheese

Garnish

  • Salsa (optional)
  • Sour cream (optional)
  • Guacamole (optional)

Directions

  1. Wrap the stack of tortillas and heat according to instructions.
  2. Place a large skillet over medium heat and heat the oil. Add the onion and cook until translucent.
  3. Add the drained green chilies and cook for 1–2 minutes, stirring. Add in the shredded chicken and then mix in the cumin, chili powder and garlic powder.
  4. Season the chicken mixture with salt and pepper and continue cook on a low heat for 3–4 minutes, stirring continuously. Set the pan aside, allowing the mixture to cool.
  5. Preheat the deep fryer to 375°F.
  6. Scoop some shredded cheese and then spoon the chicken mixture into the center of each tortilla. Don’t overfill, as it will expand.
  7. Carefully fold the ends of each tortilla, and then the sides, over the center to ensure the mixture doesn’t spill. As they are going into the deep fryer, use a toothpick to secure each chimichanga. Fry until golden brown, about 1½–2 minutes per side.
  8. Place the chimichangas on a plate lined with paper towels to drain excess oil.
  9. Sprinkle with additional cheese on top, let melt, and serve with sides of sour cream, salsa, and guacamole dip, if desired.

Nutrition Information

Calories 553, Total Fat 38g, Saturated Fat 12g, Carbs 29g, Fiber 2g, Sugars 2g, Sodium 690mg, Protein 23g

 

 

Funeral Potatoes (Utah)

This traditional potato hot dish was named for its popularity at funerals as a tongue-in-cheek joke among locals, but it’s also served as a side with most holiday spreads. A creamy potato casserole, oozy inside with a melted cheese topping, really is perfect for any occasion.

Serves: 4–6 – Prep time: 10 minutes – Cook Time: 55 minutes

Ingredients

  • 4 tablespoons butter
  • 1 small onion, diced
  • 1 32-ounce package frozen shredded hash browns, at room temperature
  • 2 cups shredded sharp cheddar cheese
  • 1 (10.5-ounce) can cream of celery soup
  • 2 cups sour cream
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1½ cups corn flakes cereal, coarsely crushed
  • ½ cup parmesan cheese, grated
  • Cooking spray

Directions

  1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray.
  2. Place a small skillet over medium heat and add the butter. As it melts, add the onion and sauté for 2–3 minutes until fragrant and translucent. Add in the garlic and stir for 1 more minute.
  3. To make the potato mixture, use a large bowl and add the onions, hash browns, cheese, soup, salt and pepper, and sour cream. Mix until all ingredients are well combined.
  4. Place the potato mixture in the baking dish and sprinkle the parmesan cheese and the crushed cereal on top.
  5. Bake for 45–55 minutes or until golden brown.
  6. Allow the potatoes to cool for a few minutes before serving as they will be piping hot.

Nutrition Information (1 serving)

Calories 605.9, Total Fat 34.9g, Saturated Fat 11.7g, Carbs 60.3g, Fiber 4.7g, Sugars 2.7g, Sodium 1.321mg, Protein 13.3g

 

 

Key Lime Pie (Florida)

A light and refreshing pie that strikes the perfect balance of sweet and tart, this is a classic and all-time favorite directly from the Florida Keys.

Serves: 8 – Prep Time: 30 minutes – Cook Time: 10–12 minutes

Ingredients

  • 1 prepared graham cracker crust (9 inches) or basic graham crust recipe
  • 3 egg yolks
  • 1 teaspoon grated lime zest
  • 1 (14-ounce) can sweetened condensed milk
  • ¾ cup freshly squeezed key lime juice
  • 1 cup whipping cream
  • 1 teaspoon vanilla extract
  • 3 tablespoons confectioners’ sugar

Directions

  1. To prepare the filling, add the egg yolks to a large electric mixing bowl and beat until light and fluffy, about 4 minutes on medium speed. Add the lime zest and continue beating for 1 minute on high speed.
  2. Reduce speed to medium and add the condensed milk. Beat for 4–5 more minutes until creamy and smooth.
  3. Add the key lime juice, and mix just to blend all the ingredients together.
  4. Preheat the oven to 350°F. Take the filling and pour it into the pie crust carefully. Place in the oven and bake for 10–12 minutes or until the lime custard sets. Remove from the oven and let cool down before refrigerating for 2–3 hours before serving. Alternatively, you could place it in the freezer for 20 minutes.
  5. Meanwhile, to make the topping, take a small mixing bowl and whip the cream so that it forms peaks. Add the sugar and vanilla and whisk until it stiffens. Refrigerate.
  6. Before serving, you can either pipe the topping around the pie or spread it evenly over the filling.

Nutrition Information (1 slice)

Calories 364, Total Fat 16g, Saturated Fat 4g, Carbs 49g, Fiber 1g, Sugars 26g, Sodium 309mg, Protein 5g

 

 

 

***These recipes and more are found in Louise Davidson’s American Cooking: State-by-State Iconic Recipes. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious and Healthy MIND Diet Recipes

Book Name : Delicious and Healthy MIND Diet Recipes
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The MIND diet combines Mediterranean and DASH diets and focuses on consuming food that improves brain functions and health. It’s the perfect diet for eating healthy and taking care of your brain health. Talking about eating healthy!

 

Buckwheat Flap Jacks

It is a dish that requires minimal ingredients – buckwheat flour, almond milk, and sweetener and is especially delicious.

Serves 2 | Prep. time 20 minutes | Cooking time 15 minutes

Ingredients

  • 1 cup buckwheat flour
  • 1 teaspoon baking powder
  • 1½ cup almond milk
  • 1 small egg
  • 6 drops liquid stevia
  • Coconut oil

Directions

  1. In a bowl, add the flour and baking powder.
  2. Whisk the egg, stevia, and milk in a small bowl.
  3. Add the egg to the flour mixture.
  4. Mix until there are no lumps.
  5. Add coconut oil to a frying pan.
  6. Pour the pancake batter into the pan.
  7. Cook the pancakes on each side for 2 minutes.
  8. You can serve the pancakes with cashew nut cream or a berry-only sauce if desired.

Nutrition per serving

Calories 525, fat 35 g, carbs 50 g, sugar 6 g, protein 13 g, sodium 53 mg

 

Rice and Mushroom Soup

A delicious soup with rice, cauliflowers, and mushrooms to fill up your stomach.

Serves 2 | Prep. time 20 minutes | Cooking time 60 minutes

Ingredients

  • 1 cup wild rice, cooked
  • 5 cups cauliflower, cut into florets
  • ⅔ cup cashews
  • 1 cup water
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil, divided
  • 16 ounces sliced mushrooms
  • 4 minced garlic cloves
  • 1 cup celery
  • 1 cup diced shallots
  • 4 cups vegetable broth
  • 2 tablespoons chopped thyme
  • Salt and black pepper, to taste

Directions

  1. Cook the rice as per instructions; drain and set it aside.
  2. Take a pot with a steam basket to steam the cauliflower florets over medium heat for 10 minutes.
  3. Once the florets are cooked, drain them.
  4. Add the florets, cashews, lemon juice, and water to a blender.
  5. Pulse it to a smooth consistency and set it aside.
  6. Add 2 tablespoons olive oil to a skillet and warm over medium heat.
  7. Add the mushrooms and garlic and sauté for 10 minutes. Set aside.
  8. Add remaining olive oil to a stockpot and warm over medium heat.
  9. Add the celery, shallots, and thyme to the pot.
  10. Season with salt and pepper and cook for 5 minutes.
  11. Pour the broth into the pot.
  12. Add the mushrooms, and cauliflower cream to the pot.
  13. Continue to cook the soup for 5 minutes over medium heat.
  14. Serve the hot soup with salt and pepper.

Nutrition per serving

Calories 486, fat 22 g, carbs 58 g, sugar 9 g, protein 22 g, sodium 843 mg

 

Coconut Chicken

It is a simple one-pot chicken dish with an easy filling, giving a boost of heat and flavors.

Serves 4 | Prep. time 20 minutes | Cooking time 50 minutes

Ingredients

  • 1 tablespoon oil
  • 4 chicken thighs
  • 1 onion
  • 3 garlic cloves
  • 1 3-inch ginger
  • 1teaspoons turmeric
  • 2 teaspoons cumin powder
  • 2 chopped green chilies
  • 2 tablespoons chopped coriander
  • 1 cup sliced butternut squash
  • ½ cup cauliflower florets
  • 1 cup brown basmati rice
  • 2 lime juice
  • 2 lime leaves
  • 1 cup coconut milk
  • 2 cups chicken stock

Directions

  1. Preheat the oven to 320°F (160°C).
  2. Add oil to a frying pan and place it over medium heat.
  3. Fry the chicken for a few minutes on each side and transfer it to a plate.
  4. Sauté the onion in the same pan for 2-3 minutes.
  5. Add the garlic, all the spices, and the green chilies to the pan and cook for 2 minutes.
  6. Add the coriander, squash, cauliflower, rice, lime juice, and lime leaves to the seasoning in the pan.
  7. Add the chicken to the pan and mix well.
  8. Mix the coconut milk and chicken stock together in the small pot and add it to the chicken.
  9. Transfer everything to an oven dish and bake for 40 minutes.
  10. Serve when ready.

Nutrition per serving

Calories 968, fat 41 g, carbs 58 g, sugar 6 g, protein 92 g, sodium 657 mg

 

Spinach Lasagna

This will soothe everyone’s craving for pasta. It’s a deliciously creamy, dreamy, and tasty lasagna recipe with tomato sauce, ricotta cheese, and mozzarella cheese.

Serves 6 | Prep. time 20 minutes | Cooking time 55 minutes

Ingredients

  • 2 (28 ounce) cans tomato sauce
  • ⅛ teaspoon kosher salt
  • 1 teaspoon oregano
  • 2 garlic cloves, minced
  • 1 package no-boil whole-grain lasagna noodles
  • 1 ounce skimmed ricotta cheese
  • 1 cup part skimmed mozzarella cheese, grated
  • 3 cup baby spinach leaves, raw

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Add the tomato sauce to a saucepan and heat over medium heat.
  3. Mix in the salt, oregano, and garlic and bring it to a light boil, then lower the heat and let it simmer for a few minutes while stirring occasionally.
  4. Layer this tomato sauce on the bottom of a 9×13 baking dish and make a layer of noodles on top so that the bottom is completely covered.
  5. Make layers of tomato sauce, pasta, ricotta cheese, mozzarella cheese, and spinach leaves.
  6. Repeat the layers until all the ingredients are used.
  7. Make sure to leave some mozzarella to top the last layer.
  8. Bake for about 45 minutes or until the cheese becomes golden brown and begins to bubble.
  9. Remove the lasagna from the oven and let it rest for at least 10 minutes before serving.

 

Nutrition per serving

Calories 390, fat 16 g, carbs 33 g, sugar 4 g,

Protein 9 g, sodium 813 mg

 

Oatmeal Raisins Cookies

The soaked raisins give these cookies a great taste, sweetness, and amazing texture.

Serves 8-10 | Prep. time 20 minutes | Cooking time 15 minutes

Ingredients

  • 3 ounces raisins
  • 2 ounces water
  • 5 ounces vegetable oil
  • 7 ounces brown sugar
  • 1 egg, beaten
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 5 ounces whole-wheat flour
  • ¼ teaspoon baking soda
  • Pinch of salt
  • 10 ounces oats

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Line a baking sheet with parchment paper.
  3. Soak the raisins in 2 ounces of boiling water and leave it soaking until the raisins are plump. Drain and reserve the liquid for later use.
  4. Mix the oil and sugar in a separate bowl and add the egg, raisin water, cinnamon, and vanilla extract into the mix gradually.
  5. Once these ingredients are thoroughly mixed, add the flour, baking soda, a pinch of salt, oats, and plumped raisins.
  6. Scoop tablespoons of the cookie mix on the prepared baking sheet, making sure to leave enough space between them.
  7. Bake them for 12 to 15 minutes or until the crust is golden brown.
  8. When the cookies reach the desired color, take them out of the oven and let them rest for at least 10 minutes.
  9. Store the cookies in an airtight container and refrigerate them for up to 3 days.

Nutrition per serving

Calories 678, fat 6 g, carbs 145 g, sugar 65 g, protein 15 g, sodium 103 mg

 

***These recipes and more can be found in Madison Miller’s Mind Diet for Beginners: 125 Quick and Easy Recipes to Boost Brain Health and Prevent Alzheimer and Dementia. To get your copy, click on the cover below or click here.

To print or download any of these recipes, click here

Delicious Cast-Iron Recipes!

Book Name : Delicious Cast-Iron Recipes!
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Simple Bread

Serves 16 | Prep time 15 minutes | Cooking time 45 minutes

Ingredients

  • 4⅓ cups bread flour
  • 2¼ teaspoons active dry yeast
  • ½ tablespoon sea salt
  • 2 cups warm water
  • 3 tablespoons olive oil, divided

 Directions

  1. In a large mixing bowl, stir together the flour, yeast, and salt.
  2. Add the warm water, and with a rubber spatula, mix until well-combined.
  3. With plastic wrap, cover the bowl and set it aside at room temperature for about 45-60 minutes or until doubled in size.
  4. To the bottom of a large cast-iron skillet, add 1 tablespoon of the oil.
  5. Drizzle about 1 tablespoon of oil over the dough.
  6. With oiled hands, shape the dough into a ball.
  7. Place the dough into the oiled skillet and loosely cover it with a towel.
  8. Set it aside at room temperature for about 1 hour or until doubled in size.
  9. Preheat the oven to 400°F (204°C).
  10. Drizzle a little more oil over the top of the bread, and with a knife, create an X or a few slices across the top.
  11. Bake for about 35-40 minutes or until the top becomes golden-brown.
  12. Set the oven to the broiler.
  13. When the broiler is ready, broil for about 5 minutes.
  14. Remove from the oven and place the skillet onto a wire rack to cool for about 10-15 minutes.
  15. Invert the bread onto the wire rack to cool completely before slicing.
  16. With a sharp knife, cut the bread into desired-sized slices and serve.

Nutrition (per serving)

Calories 147, fat 3 g, carbs 26 g, sugar 0 g, protein 3 g, sodium 176 mg

 

Pineapple Sweet and Sour Chicken

Serves 4 | Prep. time 5–10 minutes | Cooking time 12 minutes

Ingredients

  • 1½ pounds skinless, boneless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 small red bell pepper, cut into ¾-inch pieces
  • 1 (8-ounce) can pineapple tidbits with juice, drained
  • ¾ cup sweet-and-sour sauce

Directions

  1. Add the oil to a cast-iron skillet and heat it over medium-high heat.
  2. Add the chicken; stir-cook for 5–6 minutes until no longer pink.
  3. Add the bell pepper and sauce; stir-cook for about 4 minutes until the pepper turns tender.
  4. Add the pineapple and stir-cook for 1–2 minutes.
  5. Serve warm.

Nutrition (per serving)

Calories 420, fat 15 g, carbs 34 g, protein 36 g, sodium 400 mg

 

Mushroom Beef Stroganoff

Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • 1-2 tablespoons butter
  • 1 pound thinly sliced beef
  • 6 white mushrooms, thinly sliced
  • ¾ pound dry pasta, cooked and drained
  • 2 (10¾-ounce) cans condensed cream of mushroom soup
  • ½ cup sour cream
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste

Directions

  1. Fill a large saucepan with water and bring to a boil. Add 1 tablespoon salt to the water and while the beef and mushrooms will be cooking, cook the pasta according to package directions. Drain pasta and set aside.
  2. Melt the butter in a large cast-iron skillet over medium-high heat. Add the beef and fry until cooked through, about 8-10 minutes. Remove the beef from the skillet and set aside.
  3. Add the mushrooms can fry until slightly golden, about 4-6 minutes, taking care of letting all the water evaporate.
  4. Add the garlic powder and soup to the mushrooms; simmer for about 8–10 minutes while stirring.
  5. Add the cooked pasta and stir to coat well.
  6. Stir in the sour cream and season with salt and pepper to taste.
  7. Serve warm.

Nutrition (per serving)

Calories 679, fat 40.5 g, carbs 48 g, protein 28.5 g, sodium 660 mg

 

Cod in Lemon Sauce

Serves 4 | Prep time 15 minutes | Cooking time 14 minutes

 Ingredients

For the lemon sauce

  • 5 garlic cloves, minced
  • 5 tablespoons extra-virgin olive oil
  • 5 tablespoons freshly squeezed lemon juice
  • 2 tablespoons unsalted butter, melted

 For the flour mixture

  • ⅓ cup all-purpose flour
  • 1 teaspoon ground coriander
  • ¾ teaspoon ground cumin
  • ¾ teaspoon sweet paprika
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

For the cod fillets

  • 4 (4-ounce) cod fillets
  • 2 tablespoons olive oil
  • ¼ cup flat-leaf leaves, chopped

 Directions

  1. Preheat the oven to 400°F (204°C).
  2. For the lemon sauce, in a shallow bowl, add all the ingredients for the sauce except for the garlic. Mix well
  3. For the flour mixture, in another shallow bowl, stir together all the ingredients.
  4. Dip each cod fillet in the lemon sauce, then coat with the flour mixture. Shake off the excess flour from each fillet.
  5. Reserve the lemon sauce.
  6. In a large cast-iron skillet, heat the oil over medium-high heat and sear the cod fillets for about 2 minutes per side.
  7. Meanwhile, add the garlic into the owl of reserved lemon sauce and stir to combine.
  8. Drizzle the lemon sauce over the cod fillets and immediately transfer the skillet into the oven.
  9. Bake for about 10 minutes
  10. Garnish with parsley and serve hot.

Nutrition (per serving)

Calories 405, fat 31 g, carbs 10 g, sugar 0 g, protein 22 g, sodium 557 mg

 

Creamed Spinach

Serves 6 | Prep time 10 minutes | Cooking time 15 minutes

 Ingredients

  • 3 tablespoons unsalted butter
  • ¼ cup Vidalia onion, grated
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic, minced
  • 1 cup heavy cream
  • 15 ounces fresh baby spinach
  • Pinch of ground nutmeg
  • Kosher salt and freshly ground black pepper, to taste

 Directions

  1. In a large cast-iron skillet, melt the butter over medium-high heat. Sauté the onion for about 3-4 minutes.
  2. Stir in the flour and cook for about 2 minutes, stirring continuously.
  3. Add the garlic and cook for about 1 minute, stirring continuously.
  4. Stir in the heavy cream and cook for about 2-3 minutes, stirring continuously.
  5. Reduce heat to low and stir in the nutmeg, salt, and black pepper.
  6. Stir in the spinach and cook for about 3-4 minutes, stirring continuously.
  7. Serve hot.

Nutrition (per serving)

Calories 105, fat 8 g, carbs 6 g, sugar 1 g, protein 2 g, sodium 137 mg

 

Blueberry Cobbler

Serves 8 | Prep time 15 minutes | Cooking time 30 minutes

 Ingredients

  • ½ cup unsalted butter
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon dried lavender, minced
  • ½ teaspoon kosher salt
  • 1 cup plus 1 tablespoon granulated sugar, divided
  • 1 cup whole milk
  • 2 tablespoons freshly squeezed lemon juice
  • 1-2 teaspoons lemon zest, grated
  • 1 vanilla bean, scraped
  • 2 cups fresh blueberries

 Directions

  1. Preheat the oven to 350°F (177°C).
  2. Place the butter in a 10-inch cast-iron skillet, then place the skillet in the preheating oven for about 5 minutes.
  3. Carefully remove the skillet from the oven.
  4. Meanwhile, in a large mixing bowl, add the flour, baking powder, lavender, and salt. Mix well.
  5. Add 1 cup of sugar along with the milk, lemon juice, lemon zest, and vanilla. Mix until well-combined.
  6. In a medium mixing bowl, add the blueberries and remaining sugar. Toss to coat well.
  7. Carefully remove the hot skillet with the melted butter from the oven.
  8. Evenly pour the flour mixture into the buttered skillet. Top with the sugared blueberries.
  9. Bake for about 30 minutes or until the flour mixture has risen around the blueberries.
  10. Remove the skillet from the oven and place it onto a wire rack to cool slightly before serving.

Nutrition (per serving)

Calories 294, fat 12 g, carbs 44 g, sugar 30 g, protein 3 g, sodium 243 mg

 

All the recipes can be found in Louise Davidson’s book No-Fuss Cooking Cast Iron Cookbook. To learn more, click here or on the cover.

 

To print or download any or all of the recipes, please click here

Delicious Copycat Tex-Mex Recipes!

Book Name : Delicious Copycat Tex-Mex Recipes!
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Moe’s Southwestern Grill’s Steak Quesadilla

If you like beef and peppers, nobody does quesadillas better than Moe’s Southwestern Grill. Here, we show you how to make ’em like Moe’s!

Serves 4 | Prep. time 10 min. | Marinating time 6 hours | Cooking time 20 min.

Ingredients

  • 4 (4-ounce) beef sirloin steaks
  • 1 tablespoon olive oil
  • 1 small green bell pepper, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 1 small yellow bell pepper, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 1 cups shredded Chihuahua white cheese
  • 1 cup shredded American cheese
  • 8 (8-inch) flour tortillas

For the Marinade

  • 3 cloves garlic, minced
  • 2 tablespoons chopped parsley
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon crushed red chilies
  • ½ teaspoon black pepper
  • ½ teaspoon salt

Directions

  1. Pound the steaks to an even thickness and place them in a resealable bag. Add the marinade ingredients and turn to coat. Refrigerate for 6 hours or overnight.
  2. Heat the olive oil in a skillet and cook the peppers and onion until they are tender-crisp. Remove the vegetables to a bowl and keep them warm.
  3. Drain the steaks from the marinade and cook them in the hot skillet for 2–3 minutes on each side, until they are cooked to your liking. Rest a few minutes, and then slice.
  4. Heat a clean skillet over medium heat and place a tortilla in it. Spread some cheese on it, and top with some of the meat and vegetables. Add more cheese and another tortilla.
  5. Cook on both sides until crisp.

 

Chipotle’s Guacamole

Whether you’re pairing this with a burrito or chips, this copycat Chipotle guacamole is sure to be everyone’s next favorite dip.

Makes about 4 cups | Prep. time 10 min. 

Ingredients

  • 1 medium jalapeño pepper, seeded and deveined, finely chopped
  • 1 cup diced red onion
  • 2 tablespoons fresh cilantro, chopped finely
  • 8 ripe avocados
  • 8 teaspoons freshly squeezed lime juice
  • 1 teaspoon kosher salt

Directions

  1. Halve avocados using a knife and remove pits and spoon flesh into a large bowl. Add jalapeño pepper, onion, and cilantro. Pour in the lime juice. Sprinkle salt on top. Mash avocado with the rest of the ingredients until everything is well blended and desired consistency is obtained.
  2. Cover guacamole with plastic wrap until just before serving.

 

Chili’s Chicken Enchilada Soup

Cheesy and a little spicy, this bowl of soup captures the best flavors of chicken enchiladas.

Serves 6 | Prep. time 10 min. | Cooking time 30 min.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 5 cups chicken broth
  • 1 cup masa harina
  • 2 cups water
  • 1 cup enchilada sauce
  • 1 pound Velveeta®, cubed
  • 2 cups shredded chicken
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup shredded Monterey Jack
  • ½ cup shredded cheddar
  • Crushed tortilla chips, for topping

Directions

  1. Heat the oil in a Dutch oven or soup pot. Add the onion and cook until it is softened. Add the garlic and cook another minute, until it is fragrant.
  2. Add the chicken broth and bring it to a boil.
  3. In a separate bowl, combine the masa harina with the water and mix until smooth. Whisk the mixture into the broth.
  4. Stir in the enchilada sauce and Velveeta. Cook, stirring occasionally, until the soup thickens and the cheese is melted.
  5. Add the chicken, chili powder, cumin, salt, and pepper. Cook to heat through.
  6. Serve garnished with a blend of the cheeses and a generous topping of tortilla chips.

 

Abuelo’s Chicken Fajitas

Since 1989, Abuelo’s has been serving authentic Mexican meals made from their chef’s family recipes. Here is our version of their chicken fajitas.

Serves 4-6 | Prep. time 15 min. | Cooking time 30 min.

Ingredients

Fajita Seasoning (makes 4 tablespoons)

  • 1 tablespoon cornstarch
  • 1 tablespoon chili powder
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper

For the Fajitas

  • 1 ½ pounds boneless, skinless chicken breast, sliced into strips
  • 2 tablespoons fajita seasoning
  • 1 tablespoon vegetable oil
  • 2 large sweet onions, each cut into 8 wedges
  • 1 large green bell pepper, cut into ½-inch strips
  • 1 large red bell pepper, cut into ½-inch strips

Other ingredients

  • 10 (8-inch) flour tortillas
  • 1 cup salsa

Directions

  1. Prepare the fajita seasoning by mixing all the ingredients together.
  2. Sprinkle the chicken with 2 tablespoons of the seasoning and toss to coat. Set the chicken aside.
  3. In a large skillet over medium-high heat, warm the oil and add the chicken. Cook until it is browned.
  4. Add the onion and peppers. Cook, stirring occasionally, until the vegetables are tender and the chicken is cooked through. Add a little water to make a sauce, if you like.
  5. Warm the tortillas and fill them with the chicken mixture. Serve with salsa.

 

Chi-Chi’s Seafood Chimichanga

It only takes 40 minutes to recreate this tasty cheese and seafood chimichanga, but I’m sure you’ll be done eating it in much less time. Yum!

Serves 6 | Prep time 10 min. | Cooking time 30 min.

Ingredients

  • 4 tablespoons butter
  • 4 tablespoons flour
  • ½ teaspoon butter
  • 2 dashes black pepper, ground
  • 2 cups milk
  • 8 ounces Monterey Jack cheese, shredded
  • 1 16-ounce package crab meat, flaked
  • 1 cup cottage cheese
  • ¼ cup Parmesan cheese
  • 1 egg
  • 1 tablespoon dried parsley flakes
  • ¼ teaspoon onion powder
  • 1 tablespoon lemon juice
  • Shredded lettuce for serving
  • ¼ cup sliced green onions for garnish

Directions

  1. Preheat oven to 375°F.
  2. To make the sauce, heat butter in a pan on medium heat. Add flour, salt, and pepper. Mix, then pour in the milk. Stirring often, cook until sauce is thick then simmer for an additional 1 minute.
  3. Turn off heat and stir in Monterey Jack cheese until completely blended into the sauce.
  4. In a bowl, combine crab meat, cottage and Parmesan cheese, egg, parsley, and onion powder. Heat tortillas in the microwave for 10 seconds or until warm. Wet bottom side of the tortilla and add crab meat mixture on top. Fold tortilla to wrap filling.
  5. Coat baking sheet with cooking spray. Bake chimichangas for about 25 minutes.
  6. Reheat sauce until warm. Mix in lemon juice and stir until blended.
  7. Transfer chimichangas to plates over a bed of shredded lettuce, if desired. Top with sauce and garnish with green onions before serving.

 

El Chico’s Deep-Fried Ice Cream

Have you ever wondered how deep-fried ice cream is made? We’re here to tell you – and it’s not difficult! Try this El Chico recipe.

Serves 4-6 | Prep. time 10 min. | Freezing time 5 hours | Cooking time 2 min.

Ingredients

  • 1 cup Corn Flakes® crumbs
  • ½ cup sugar
  • ½ teaspoon cinnamon
  • 1 quart vanilla ice cream
  • Oil for frying

For serving

  • Chocolate or caramel syrup (or both)
  • Whipped cream
  • Maraschino cherries

Directions

  1. Combine the crushed cereal crumbs with the sugar and cinnamon in a shallow bowl.
  2. Set out a baking dish or pan.
  3. Allow the ice cream to soften slightly. Scoop out balls and roll them in the coating mixture.
  4. Set them on the prepared pan and return them to the freezer for 5 hours.
  5. Heat the oil to 450°F. Working quickly and one at a time, lower the ice cream balls into the oil. Cook for 2 or 3 seconds only, and remove them to a serving dish.
  6. Top with whipped cream, syrup, and a cherry, and serve!

 

 

***These recipes and more can be found in Lina Chang’s Copycat Recipes: Making Tex-Mex Restaurants’ Most Popular Recipes at Home. To get your own copy, click on the book cover or click here.

To download a copy of the featured recipes, click here.

Fresh and Delicious Mediterranean Recipes!

Book Name : Fresh and Delicious Mediterranean Recipes!
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Reclaim your health, feel more energized, and lose weight with the Mediterranean diet, one of the healthiest diets there is. Try some of these recipes for a start.

Toasted Caprese

Traditional Italian salad served on lightly toasted crispy bread. It makes an easy and fast breakfast. The fresh ingredients are the cornerstone of this recipe.

Serves 14 | Prep. time 15 minutes | Cooking time 5 minutes

Ingredients

  • 14 slices sourdough bread
  • 2 cloves garlic, peeled
  • 1 pound fresh mozzarella cheese, sliced ¼-inch thick
  • ⅓ cup fresh basil leaves
  • 3 large tomatoes, sliced ¼-inch thick
  • 3 tablespoons olive oil
  • Salt and pepper to taste

Directions

  1. Toast the bread slices, rubbing each with garlic.
  2. Layer a slice of mozzarella cheese, 1–2 basil leaves, and a tomato slice on each piece of toast.
  3. Drizzle with olive oil and season with salt and pepper. Serve.

Nutrition (per serving)

Calories 203, fat 10.7 g, carbs 16.5 g, protein 10.5 g, sodium 368 mg

 

Baked Falafel

This is an extremely easy, delicious way to make traditional falafel. Serve with pita bread and tzatziki to make a true Mediterranean dinner full of flavor and energy.

Serves 2 | Prep. time 20 minutes | Cooking time 20 minutes

Ingredients

  • ¼ cup chopped onion
  • 1 (15-ounce) can garbanzo beans, rinsed and drained
  • ¼ cup chopped fresh parsley
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 tablespoon all-purpose flour
  • 1 egg, beaten
  • 2 teaspoons olive oil

Directions

  1. Squeeze the onion in cheesecloth to remove as much moisture as possible. Set aside.
  2. Blend the garbanzos, parsley, garlic, salt, coriander, cumin and baking soda in a blender.
  3. Transfer the blended mixture to a bowl and mix in the onion. Add the egg and flour.
  4. Make 4 patties and set aside for 15 minutes.
  5. Preheat the oven to 400°F.
  6. Heat the olive oil in a skillet and fry the patties for 3 minutes on each side.
  7. Put the skillet in the oven and bake for 10 minutes. Serve with hummus, if desired.

Nutrition (per serving)

Calories 281, fat 9.3 g, carbs 39.3 g, protein 11.4 g, sodium 909 mg

 

Spicy Shrimp Pasta

This dish is quick and easy to make and a perfect weeknight meal. You can adjust the spiciness to your preferences by adding or removing some of the red pepper flakes. Blanching the heirloom tomatoes in boiling water for 2 minutes first will make it easier to peel them.

Serves 4-6 | Prep. time 15 minutes | Cooking time 15 minutes

Ingredients

  • 1 pound whole-wheat thin pasta, such as angel hair
  • 1 tablespoon olive oil
  • ½ cup onion, diced
  • 3 cups heirloom tomatoes, blanched, peeled, and chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dry oregano
  • ½ to 1 teaspoon crushed red pepper flakes
  • 1 pound shrimp, cleaned, peeled, and deveined (tail removed or kept on according to preference)
  • 6 cups fresh baby spinach, torn
  • ¼ cup fresh basil, sliced thinly
  • Freshly grated parmesan for serving

Directions

  1. Cook the pasta according to package directions. Drain and set aside.
  2. While the pasta is cooking, pour and warm the olive oil in a large deep skillet over medium heat.
  3. Place the onion in the skillet and sauté for 2-3 minutes.
  4. Add the tomatoes, salt, black pepper, chili pepper flakes, and oregano. Cook for an additional 2 minutes.
  5. Add the shrimp to the skillet, and cook for 4-5 minutes, stirring frequently until the shrimp turn pink and are mostly cooked through.
  6. Place the spinach in the skillet and cook until wilted, approximately 2 minutes.
  7. Add the cooked pasta to the skillet and toss to mix. Reduce the heat to low and cook until the pasta is heated through, approximately 2-4 minutes.
  8. Remove from the heat, transfer to a large serving plate, sprinkle the fresh basil on top, and serve immediately with freshly grated parmesan on the side, if desired.

Nutritional Information

Calories 358, fat 4 g, carbs 49 g, protein 32 g, sodium 620 mg

 

Fried Mushrooms with Herbs and Garlic

Light and simple to prepare, these Mediterranean-inspired mushrooms with thyme and garlic make a wonderful and super-quick side dish for any season.

Serves 4 | Cooking time 4 minutes

Ingredients

  • 1 pound white baby mushrooms
  • 2 cloves garlic, chopped
  • 2 tablespoons olive oil
  • 1 bunch fresh thyme
  • ½ teaspoon fennel seeds (optional)
  • Salt and pepper

Directions

  1. Wash the mushrooms under cold water and detach the stems. Pat dry with paper towels.
  2. Add the olive oil to a skillet and warm over medium heat. Add the mushrooms, garlic, thyme, and fennel seeds, if using. Season with salt and pepper to taste.
  3. Sauté for 4-6 minutes, or until the mushrooms start to get colored and serve.

Nutrition (per serving)

Calories 110, fat 7 g, carbs 8 g, protein 4 g, sodium 220 mg

 

Dark Orange Olive Oil Cake

Enjoy this wonderfully tender, crumby olive oil orange cake. It has a real depth of flavor, and this cornmeal-flecked version has a particularly palatable texture too.

Serves 8 | Prep. time 60 minutes | Cooking time 20 minutes

Ingredients

  • Cooking spray or olive oil
  • 1 medium blood orange
  • 1¼ cups all-purpose flour
  • ½ cup medium-grind cornmeal
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅔ cup plus 2 tablespoons sugar (divided)
  • ½ cup whole-milk plain yogurt
  • 3 large eggs
  • ½ cup olive oil
  • 4 paper-thin half-moon-shaped blood orange slices (optional)

Directions

  1. Preheat the oven to 350°F. Grease a loaf pan.
  2. Remove the zest from the orange and cut the zest into strips.
  3. Juice the orange. Set aside.
  4. Mix the flour, baking powder, and soda, cornmeal, and salt in a bowl. Add ⅔ cup of the sugar and ¼ cup of the blood orange juice. Add the yogurt, then the eggs and olive oil.
  5. Mix the flour mixture into the wet ingredients and fold in the zest strips.
  6. Pour the batter into a prepared pan and top with blood orange slices and sugar.
  7. Bake for 60 minutes. Cool for 20 minutes before serving.

Nutrition (per serving)

Calories 360, fat 17 g, carbs 46 g, protein 6 g, sodium 239 mg

 

***All of these recipes can be found in Effortless Mediterranean Diet for Beginners Quick Start: Mediterranean Quick Start Guide 14-Day Meal Plan and Recipes by Madison Miller. Click here or on the cover to get a copy of the book.

To download a copy of the featured recipes, click here.

French Onion Soup

Book Name : French Onion Soup
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Serves 6 | Prep time 15 minutes | Cook time 1 hour

 Ingredients

  • 2 tablespoons butter, plus more for greasing
  • 4 large yellow onions, thinly sliced
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 (8-ounce) baguette, cut into slices
  • 1 teaspoon granulated sugar
  • 8 cups beef broth
  • ½ cup dry red wine
  • 1 bay leaf
  • 2 cups grated Gruyère

Directions

  1. Melt the butter in a Dutch oven over medium heat. Add the onions, and season them with salt and pepper. Cover, and cook on medium-low heat for 45 minutes, stirring occasionally.
  2. Meanwhile, preheat the oven to 350°F and butter a baking sheet. Arrange the bread slices on the sheet and toast them in the oven until they are nicely browned about 15 minutes. Turn them over halfway through. Set the toasted bread aside.
  3. When the onions are cooked, raise the heat to medium-high and add the sugar. Cook until they are a deep golden brown.
  4. Add the beef broth, wine, and bay leaf, and bring the pot to a boil. Lower the heat and simmer for about 10 minutes. Remove the bay leaf.
  5. Preheat the broiler, and raise the oven rack to
  6. Set out 6 heatproof bowls, and ladle soup into each. Top with a slice or two of bread, pressing it into the top of the liquid. Add a layer of cheese.
  7. Broil until the cheese is melted and golden. Serve, and enjoy!

Healthy Plant-Based Recipes!

Book Name : Healthy Plant-Based Recipes!
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Inspiring Blueberry Muffins

Healthy muffins that are bursting with healthy blueberries and bananas. These tasty muffins get extra flavor from the warm spices.

Makes 10 | Prep time 15 minutes | Cooking time 25 minutes

 

Ingredients

  • Olive oil cooking spray
  • 1 cup oat flour
  • 1 cup old-fashioned oats
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • 1 cup unsweetened applesauce
  • ⅓ cup date honey
  • 2 medium ripe bananas, peeled and mashed
  • 1 teaspoon vanilla extract
  • 1⅓ cups fresh blueberries

Directions

  1. Preheat the oven to 350°F.
  2. Lightly grease 10 cups of a regular muffin tin with cooking spray.
  3. In a large mixing bowl, mix the oat flour, oats, and spices.
  4. In a second bowl, beat the applesauce, honey, and bananas until well combined.
  5. Add the flour mixture and mix until just combined.
  6. Gently fold in the blueberries.
  7. Transfer the mixture into the prepared muffin cups.
  8. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove from oven and place on a wire rack to cool for about 10 minutes.
  10. Carefully invert the muffins onto the wire rack to cool completely before serving.

Nutrition (per serving)

Calories 145, fat 2.7 g, carbs 32.3 g, sugar 18 g, protein 3.1 g, sodium 3 mg

 

 

Perfect Winter Beans and Barley Soup

One of the best comforting and crave-able soups for the whole family, a pot of this will be a welcome dinner on any weeknight.

Serves 6 | Prep time 15 minutes | Cooking time 35 minutes

Ingredients

  • 2 tablespoons olive oil
  • 6 ounces fresh white mushrooms, chopped
  • 4 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 (15-ounce) can low-sodium cannellini beans, rinsed and drained
  • 1 cup quick-cooking barley
  • 3½ cups vegetable broth
  • 3 cups fresh kale, tough ribs removed and chopped
  • Sea salt and pepper as required

Directions

  1. Heat the olive oil in a large soup pan over medium heat and cook the mushrooms, carrot, celery, and onion for about 10 minutes, stirring occasionally.
  2. Stir in the tomato paste, vinegar, garlic, and dried herbs and saute for 1–2 minutes.
  3. Stir in the beans, barley, and broth and bring to a gentle simmer.
  4. Cover the pan and simmer for 10–12 minutes.
  5. Stir in the kale and simmer for 5–6 minutes.
  6. Stir in the sea salt and pepper. Remove from heat.
  7. Serve hot.

Nutrition (per serving)

Calories 235, fat 6.3 g, carbs 36.2 g, sugar 5.9 g, protein 11.1 g, sodium 712 mg

 

 

Indulgent Lentil Curry

A powerhouse vegetarian meal to satisfy your tummy, this hearty dish features lentils, tomatoes, spices, and coconut milk.

Serves 6 | Prep time 15 minutes | Cooking time 1 hour

Ingredients

  • 1 tablespoon coconut oil
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 10–12 cloves garlic, chopped
  • 2 tablespoons fresh ginger, chopped
  • 1 (28-ounce) can low-sodium crushed tomatoes
  • 1 tablespoon ground turmeric
  • 1 teaspoon cayenne powder
  • Sea salt as required
  • 1 cup dried red lentils, rinsed
  • 3 cups water
  • 1 (15-ounce) can coconut milk
  • 1 cup fresh cilantro, chopped

Directions

  1. Melt the coconut oil in a large saucepan over medium-high heat and saute the cumin and coriander seeds for about 45 seconds.
  2. Add the garlic and ginger and saute for about 2 minutes.
  3. Add the tomatoes, turmeric, cayenne powder, and salt and cook for about 5 minutes, stirring frequently.
  4. Add the lentils and water and bring to a boil.
  5. Adjust the heat to low, cover, and simmer for 35–40 minutes, stirring occasionally.
  6. Stir in the coconut milk and cook for 3–5 minutes.
  7. Serve hot garnished with cilantro.

Nutrition (per serving)

Calories 342, fat 20.3 g, carbs 32.7 g, sugar 6.7 g, protein 11.9 g, sodium 55 mg

 

Crowd Pleaser Salad

A wonderful bowl of fresh strawberries and fresh spinach with a nice citrusy dressing.

 

Serves 4 | Prep time 15 minutes

Ingredients

Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons orange juice
  • 1 tablespoon lemon juice
  • ½ tablespoon red onion, minced
  • ¼ teaspoon poppy seeds
  • ¼ teaspoon orange zest
  • Sea salt as required

Salad

  • 2 cups fresh strawberries, hulled and sliced
  • 8 cups fresh baby spinach
  • ¼ cup almonds, sliced

Directions

  1. Add all of the dressing ingredients to a small jar. Seal and shake to mix well.
  2. Place the strawberry slices, spinach, and almond in a large salad bowl.
  3. Pour the dressing over the salad and toss to coat well.
  4. Serve immediately.

Nutrition (per serving)

Calories 137, fat 10.5 g, carbs 10.1 g, sugar 4.8 g, Protein 3.6 g, sodium 88 mg

  

 

Power-Packed Energy Bites

An easy to assemble nutty and fruity treat, this snack combines the subtle sweetness of dates, the freshness of oranges, and the tartness of cranberries.

Serves 10 | Prep time 15 minutes

Ingredients

  • ½ cup raw pistachios, divided
  • ¾ cup raw almonds
  • Pinch of salt
  • 6 Medjool dates, pitted and chopped
  • 1 teaspoon fresh orange zest, grated
  • 1–2 teaspoons fresh orange juice
  • ⅓ cup dried cranberries

Directions

  1. Line a large cookie sheet with parchment paper.
  2. Add ¼ cup of the pistachios to a food processor and pulse until finely ground.
  3. Transfer the ground pistachios to a shallow dish.
  4. To the food processor, add the remaining pistachios, almonds, and salt and pulse until finely chopped.
  5. Add the dates, orange zest, and juice and pulse until smooth.
  6. Add the cranberries and pulse until cranberries are chopped finely.
  7. Make 20 equal-sized balls from the mixture.
  8. Roll the balls in the reserved ground pistachios.
  9. Arrange the balls on the prepared baking sheet in a single layer.
  10. Refrigerate to set for about 1 hour.

Nutrition (per serving)

Calories 100, fat 5 g, carbs 13.4 g, sugar 9.8 g, protein 2.6 g, sodium 32 mg

 

All the recipes are from Janet Cook’s book The Daniel Fast Cookbook. To learn more, click on the cover or here.

 

To download or print these recipes, please click here.

 

Bread Machine Recipes

Book Name : Bread Machine Recipes
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Multigrain Honey Bread

Makes 1 loaf

Ingredients

16 slice bread (2 pounds)

  • 1½ cups lukewarm water
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon honey
  • 1 teaspoon table salt
  • 1½ cups multigrain flour
  • 2¾ cups white bread flour
  • 2 teaspoons bread machine yeast

 

12 slice bread (1½ pounds)

  • 1⅛ cups lukewarm water
  • 2 tablespoons unsalted butter, melted
  • 1½ tablespoons honey
  • 1½ teaspoons table salt
  • 1⅛ cups multigrain flour
  • 2 cups white bread flour
  • 1½ teaspoons bread machine yeast

Directions

  1. Choose the size of loaf you would like to make and measure your ingredients.
  2. Add the ingredients to the bread pan in the order listed above.
  3. Place the pan in the bread machine and close the lid.
  4. Turn on the bread maker. Select the White/Basic setting, then the loaf size, and finally the crust color. Start the cycle.
  5. When the cycle is finished and the bread is baked, carefully remove the pan from the machine. Use a potholder as the handle will be very hot. Let rest for a few minutes.
  6. Remove the bread from the pan and allow to cool on a wire rack for at least 10 minutes before slicing.

Nutrition per slice

Calories 144, fat 2.2 g, carbs 26.3 g, sodium 287 mg, protein 4.1 g

 

Garlic Olive Bread

Makes 1 loaf

Ingredients

16 slice bread (2 pounds)

  • 1⅓ cups lukewarm milk
  • 2 tablespoons unsalted butter, melted
  • 1⅓ teaspoons garlic, minced
  • 2 tablespoons sugar
  • 1⅓ teaspoons table salt
  • 4 cups white bread flour
  • 1½ teaspoons bread machine yeast
  • ½ cup black olives, chopped

12 slice bread (1½ pounds)

  • 1 cup lukewarm milk
  • 1½ tablespoons unsalted butter, melted
  • 1 teaspoon garlic, minced
  • 1½ tablespoons sugar
  • 1 teaspoon table salt
  • 3 cups white bread flour
  • 1 teaspoon bread machine yeast
  • ⅓ cup black olives, chopped

Directions

  1. Choose the size of loaf you would like to make and measure your ingredients.
  2. Add all of the ingredients except for the olives to the bread pan in the order listed above.
  3. Place the pan in the bread machine and close the lid.
  4. Turn on the bread maker. Select the White/Basic or Fruit/Nut (if your machine has this setting) setting, then the loaf size, and finally the crust color. Start the machine.
  5. When the machine signals to add ingredients, add the olives. (Some machines have a fruit/nut hopper where you can add the olives when you start the machine. The machine will automatically add them to the dough during the baking process.)
  6. When the cycle is finished and the bread is baked, carefully remove the pan from the machine. Use a potholder as the handle will be very hot. Let rest for a few minutes.
  7. Remove the bread from the pan and allow to cool on a wire rack for at least 10 minutes before slicing.

Nutrition per slice

Calories 143, fat 2.9 g, carbs 26.7 g, sodium 243 mg, protein 4.2 g

 

Pizza Dough with or without Basil

Makes 1 dough

Fresh dough on wooden background

Ingredients

16 pizza slices (2 pounds)

  • 1¼ cups lukewarm water
  • ¼ cup olive oil
  • 1¼ teaspoons table salt
  • 2 teaspoons sugar
  • 2 teaspoons basil, dried (optional)
  • 4 cups white bread flour or all-purpose flour
  • 2 teaspoons bread machine yeast

12 pizza slices (1½ pounds)

  • 1 cup lukewarm water
  • 3 tablespoons olive oil
  • 1 teaspoon table salt
  • 1½ teaspoons sugar
  • 1½ teaspoons basil, dried (optional)
  • 3 cups white bread flour or all-purpose flour
  • 1½ teaspoons bread machine yeast

Directions

  1. Choose the size of dough you would like to make and measure your ingredients.
  2. Add the ingredients to the bread pan in the order listed above.
  3. Place the pan in the bread machine and close the lid.
  4. Turn on the bread maker. Select the Dough setting and then the dough size. Start the machine.
  5. When the cycle is finished, carefully remove the dough from the pan.
  6. Place the dough on a lightly floured surface and roll to make a pizza crust of your desired thickness. Set aside for 10–15 minutes.
  7. Top with your favorite pizza sauce, toppings, cheese, etc.
  8. Bake in an oven at 400°F or 204°C for 15–20 minutes or until the edges turn lightly golden.

Nutrition per slice

Calories 146, fat 3.6 g, carbs 23.4 g, sodium 157 mg, protein 4 g

 

Raisin Candied Fruit Bread

Makes 1 loaf

Thick-cut raisin bread, with melting butter.

Ingredients

16 slice bread (2 pounds)

  • 1 egg, beaten
  • 1½ cups + 1 tablespoon lukewarm water
  • ⅔ teaspoon ground cardamom
  • 1¼ teaspoons table salt
  • 2 tablespoons sugar
  • ⅓ cup butter, melted
  • 4 cups bread flour
  • 1¼ teaspoons bread machine yeast
  • ½ cup raisins
  • ½ cup mixed candied fruit (or more raisins)

12 slice bread (1½ pounds)

  • 1 egg, beaten
  • 1⅛ cup lukewarm water
  • ½ teaspoon ground cardamom
  • 1 teaspoon table salt
  • 1½ tablespoons sugar
  • ¼ cup butter, melted
  • 3 cups bread flour
  • 1 teaspoon bread machine yeast
  • ⅓ cup raisins
  • ⅓ cup mixed candied fruit (or more raisins)

Directions

  1. Choose the size of loaf you would like to make and measure your ingredients.
  2. Add all of the ingredients except for the candied fruits and raisins to the bread pan in the order listed above.
  3. Place the pan in the bread machine and close the lid.
  4. Turn on the bread maker. Select the White/Basic or Fruit/Nut (if your machine has this setting) setting, then the loaf size, and finally the crust color. Start the cycle.
  5. When the machine signals to add ingredients, add the candied fruits and raisins. (Some machines have a fruit/nut hopper where you can add the fruits and raisins when you start the machine. The machine will automatically add them to the dough during the baking process.)
  6. When the cycle is finished and the bread is baked, carefully remove the pan from the machine. Use a potholder as the handle will be very hot. Let rest for a few minutes.
  7. Remove the bread from the pan and allow to cool on a wire rack for at least 10 minutes before slicing.

Nutrition per slice

Calories 206, fat 4.6 g, carbs 33.4 g, sodium 214 mg, protein 4.7 g

 

All recipes are from Louise Davidson’s book Bread Machine Cookbook – Quick and Easy Bread Machine Recipes Click on the link or the cover to learn more.

To download or print these recipes, click here

Delicious Apple Recipes!

Book Name : Delicious Apple Recipes!
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My Mom’s Apple Sauce

This is simply the best apple sauces there without any other ingredients that red apples and a bit of water. It will be a beautiful pink color depending on the apples you have. I usually use McIntosh. No sugar, no cinnamon, so simple, so delicious! You can always add those if you like.

Yields 12-14 cups | Prep. time 15 min. | Cooking time 50 min.

Ingredients

  • 10 pounds of cooking apples such as McIntosh, Cortland, Bramley
  • Water

Directions

  1. Wash the apples thoroughly and then cut into quarters.
  2. Add about ¼ cup to ½ cup at the bottom of the large pot just to barely cover the bottom.
  3. Place the apples into the pot, cook over medium-low heat until soft, about 40-50 minutes.
  4. Place a food mill set with the finest disc over a large bowl. Place the handle.
  5. Scoop out some of the cooked apples with a slotted spoon and add them to the mill. Puree the apples by turning the handle until only skin and seeds are left and need to be discarded. Repeat until all the apples are pureed.
  6. Add the applesauce to canning jars. Place in the fridge the jars you will be eating within a week.
  7. For the others to be stored, place jars in a very large pot filled with water to the 2/3 of the height of the jars, and bring to a boil. Reduce heat to low and let the jars sit in the water bath for about 20 minutes.
  8. Let cool completely before storing.

Note: if you do have a food mill, just peel and core the apples and puree with a blender stick or in batches in a food processor. The applesauce will be more golden.

 

Old Fashioned Apple Loaf

This family recipe is moist and comforting, and the pecans give it a lovely texture.

Serves 10 | Prep. time 15 min. | Cooking time 45 min.

Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • ¾ teaspoon cinnamon
  • Pinch ground nutmeg
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ⅔ cup chunky applesauce
  • ½ cup sugar
  • 2 eggs
  • ¼ cup oil
  • 6 tablespoons milk
  • ½ cup pecans, chopped

For the topping

  • 2 tablespoons pecans, finely chopped
  • 2 tablespoons margarine or butter
  • 1 tablespoon brown sugar

Directions

  1. Preheat the oven to 350°F. Butter a 9×5 loaf pan.
  2. Combine all the loaf ingredients and mix just to combine. Place them in the prepared loaf pan.
  3. Combine the topping ingredients with a fork. Spread them in a line down the center of the loaf.
  4. Bake for 45 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

 

Kuchen

North Dakota serves an authentic recipe that originated with German settlers from the 1850s and has been passed down for generations. Kuchen is an amazingly comforting sweet dough cake, which is filled with fruit and custard.

Serves 6–8 | Prep. time 1 hour. | Cooking time 20 min

Ingredients

Kuchen base (2 pies)

  • 2 large eggs
  • 1½ cups sugar
  • 1 teaspoon salt
  • 2 cups warm milk
  • 1 (1¼-ounce) package rapid rise yeast
  • 6 cups all-purpose flour
  • ½ cup oil
  • Vegetable oil for greasing

Fruit custard filling

  • 4 cups heavy cream
  • 6 eggs
  • 1 cup sugar
  • Dash salt
  • 4 apples, peeled, cored, and sliced
  • 2 teaspoons cinnamon
  • 2 tablespoons sugar

Directions

  1. To prepare the kuchen pie crusts, whisk the eggs, sugar, and salt in a large bowl. Slowly add the warm milk and then mix in the flour and yeast.
  2. Grease a clean large bowl generously with vegetable oil. Transfer the dough to this bowl, cover with plastic wrap, and set aside in a warm area so it can rise. It should double in size.
  3. Preheat the oven to 350°F and grease a 9-inch baking pan.
  4. To make the custard, add the eggs, sugar, heavy cream, and salt to a heavy-bottomed saucepan. Whisk over medium heat until the custard thickens. Remove from heat.
  5. Prepare the pie crust by lightly dusting a surface with flour and rolling out half the dough into a thick, round circle to fit in a 9-inch deep pie plate. Grease the pie plate with cooking spray. Place the dough in the pie plate. Repeat for the second pie.
  6. Arrange the apple slices evenly on top of the dough of each pie.
  7. Mix the cinnamon with 2 tablespoons of sugar. Sprinkle evenly over the apples. Pour half of the custard into each kuchen.
  8. Place the kuchen in the oven and bake for 20 minutes. Remove from the oven and let cool down for at least 30 minutes before placing in the refrigerator until you are ready to serve.

 

Amish Applesauce Cake

This moist and fragrant cake has been bringing the kids to the kitchen for over a hundred years.

Serves 12 | Prep. time 15 min. | Cooking time 30 min.

.

Ingredients

  • 1 cup sugar
  • ½ cup butter, softened
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cardamom
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups applesauce
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350°F and butter a 9×13 baking dish.
  2. In a mixing bowl, beat the sugar and butter until fluffy. Mix in the eggs one at a time.
  3. Stir in the flour, cinnamon, nutmeg, cardamom, baking soda, and salt. Add the applesauce and vanilla, and mix well.
  4. Bake for 30–35 minutes, or until a toothpick inserted in the center of the cake comes out clean.

 

The recipes except the applesauce are from Louise Davidson’s cookbook Vintage Desserts Timeless and Memorable Old-Fashioned Sweet Recipes from our Grandmothers.

Vintage Recipes

Click on the cover or the link to learn more!

 

To download or print the recipes, click here.

Copycat Recipes: Cocktail, Ribs, and Key Lime Pie!

Book Name : Copycat Recipes: Cocktail, Ribs, and Key Lime Pie!
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TGI Friday’s Copycat Poinsettia Cocktail

Bring alive this TGI Friday’s cocktail specialty at home with both alcoholic and non-alcoholic options. This festive cranberry drink has an eye-catching red color that looks simply irresistible to sip all at once. It’s party time with this rocking Poinsettia Cocktail!

Serves 1 | Prep. time 5 minutes

Ingredients

With alcool

  • 3 ounces Champagne or sparkling dry white wine
  • 2 ounces cranberry juice
  • ½ ounce Cointreau

 Non-Alcoholic

  • 2 ounces cranberry juice
  • 3 ounces ginger ale
  • Lemon juice (optional)
  • Lemon slices and mint sprigs to garnish

Directions

With alcool

  1. Fill a Collins or rocks glass with ice.
  2. Add the champagne, Cointreau, and cranberry juice; stir.
  3. Add some lemon juice (optional).
  4. Decorate with mint sprigs and lemon slices.
  5. Serve chilled.

 Non-alcoholic

  1. Fill a Collins or rocks glass with ice.
  2. Add ginger ale and cranberry juice; stir.
  3. Add some lemon juice (optional).
  4. Decorate with mint sprigs and lemon slices.
  5. Serve chilled.

 This recipe is from Lina Chang’s Copycat Recipes Making Restaurants’ Most Popular Cocktails and Drinks at Home. Click here to learn more.

Jack Daniel’s Ribs from TGI Fridays

 This easy recipe produces melt-in-your-mouth tender ribs coated in a delicious Whiskey-flavored barbecue sauce all without having to slave over a hot a grill.

Serves: 4 – Preparation time 15 minutes – Cooking time 5 hours

Ingredients

  • 1 head garlic
  • 1 tablespoon olive oil
  • 1½ teaspoons paprika
  • ½ teaspoon salt
  • ¼ teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon celery salt
  • ¼ teaspoon ground cayenne pepper
  • 2 racks baby back ribs
  • ½ cup water
  • 1 cup pineapple juice
  • ¼ cup teriyaki sauce
  • 1 tablespoon soy sauce
  • 1⅓ cups dark brown sugar
  • 3 tablespoons lemon juice
  • ¼ cup white onion, finely chopped
  • 2 tablespoons Jack Daniel’s whiskey
  • 1 heaping tablespoon pineapple, crushed
  • ¼ teaspoon cayenne pepper

Preparation

  1. Preheat oven to 300°F.
  2. Take garlic and chop off about ½ inches from the head. Take out paper-like outer layers then place in a small oven-safe bowl or ramekin. Pour olive oil on top and wrap in aluminum foil. Place in oven and bake for 1 hour. When ready, remove from oven and allow to cool. Squeeze out about garlic from roasted garlic head. Add roasted garlic in an airtight container and place in the refrigerator
  3. While the garlic is baking, prepare the spice rub by combining paprika, salt, thyme, pepper, garlic powder, onion powder, celery salt, and ground cayenne pepper in a bowl. Mix well. Evenly coat ribs with spice rub. Arrange ribs onto a baking sheet. Bake in the oven for about 2½ hours.
  4. Prepare the barbecue sauce by mixing water, pineapple juice, teriyaki sauce, soy sauce, and dark brown sugar in a pan. Bring to a boil while stirring from time to time. Once boiling, lower heat until mixture is just simmering.
  5. Add to pan 2 teaspoons of the roasted garlic, lemon juice, onion, whiskey, crushed pineapple, and cayenne pepper. Stir to combine well. Simmer for about 30 to 40 minutes until liquid is reduced by half.
  6. If desired, you can finish the ribs on the barbecue to have grilling marks and crisper ribs. Preheat grill to medium-high heat. Then, place ribs onto the grill and cook for about 2 to 4 minutes. Turn ribs over and grill for another 2 to 4 minutes.
  7. Transfer onto a serving plate. Spoon sauce over ribs. Serve.

This recipe is from Lina Chang’s cookbook Copycat Recipes Making Restaurants’ Most Popular Recipes at Home – Vol. 1 Click here to learn more!

 

Tommy Bahama’s Key Lime Pie

This refreshing dessert is the perfect end to a meal. Make some for family and friends for happy taste buds.

Serves 12 – Prep. time: 40 min – Cooking time: 50 min

 Ingredients

Pie

  • 10-inch graham cracker crust
  • 1 egg white
  • 2½ cups sweetened condensed milk
  • ¾ cup pasteurized egg yolk
  • 1 cup lime juice
  • 1 lime, zest
  • 1 lime, sliced into 8

White Chocolate Mousse Whipped Cream

  • 8 fluid ounces heavy cream
  • 3 tablespoons powdered sugar
  • ¼ teaspoon pure vanilla extract
  • ½ tablespoon white chocolate mousse instant mix

Preparation

  1. Preheat the oven to 350˚F while brushing the graham cracker crust with the egg white. Cover the crust completely before placing it in the oven to bake for 5 minutes.
  2. Whip the egg yolk and condensed milk together until they are blended completely. Add the lime juice and zest to the mixture and continue whipping until the mixture is smooth.
  3. If you haven’t yet, remove the crust from the oven and let it cool. When the crust has cooled, add in the egg mixture and bake at 250˚F for 25 to 30 minutes.
  4. When the pie is cooked, place it on a cooling rack to cool. Then place it in the refrigerator for at least two hours.
  5. While waiting for the pie to cool, beat the first three whipped cream ingredients for two minutes (if using a hand mixer). When the mixture is smooth, add in the chocolate mousse and beat to stiff peaks.
  6. Remove the pie from the refrigerator, slice it into eight pieces, and garnish each with the white chocolate mousse whipped cream and a slice of lime. Serve.

This recipe is from Lina Chang’s cookbook Copycat Recipes Making Restaurants’ Most Popular Desserts at Home. Click here to learn more.

To download and print these recipes, click here

Decadent Mac & Cheese and Healthier Cauli & Cheese Recipes

Book Name : Decadent Mac & Cheese and Healthier Cauli & Cheese Recipes
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Decadent Mac & Cheese

This mac & cheese recipe will knock your socks off! It’s that gooood! It’s decadent, gooey and so cheesy. Adding bacon and a breadcrumb topping add layers of flavors that just makes it that much better. Don’t even think about calories on this, it would ruin your pleasure!

Serves 12 │ Prep time 30 minutes │Cooking time 30-35 minutes

Ingredients

  • 1 pound elbow macaroni
  • 1 tablespoon olive oil
  • 4-6 bacon strips
  • Butter or cooking spray to oil the casserole dish
  • Smoked or regular paprika for dusting (optional)

Crunchy topping

  • 1 ½ cups panko breadcrumbs
  • 4 tablespoons butter
  • ½ cup Parmesan cheese, shredded

Cheese sauce

  • 4 cups sharp cheddar cheese, shredded
  • 2 cups Swiss cheese, shredded, like Gruyere or Emmentaler
  • 6 tablespoons unsalted butter
  • ⅓ cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy whipping cream
  • Salt and pepper to taste

Instructions

  1. Cook the macaroni according to the package instructions for the pasta to be al dente (still will a bit of a bite to it). Rinse, drain, and add pasta to a large bowl. Add 1 tablespoon of olive oil and stir to coat. Set aside.
  2. While the macaroni is cooking, cook the bacon in the microwave until it’s crispy, about 30-60 seconds per strip. Let cool down and cut into small pieces. Set aside

To make the crunchy topping

  1. Melt the butter in the microwave.
  2. Add the panko breadcrumbs and Parmesan cheese to a small bowl. Stir to combine.
  3. Add the melted butter and stir to combine well. Set aside.

To make the sauce

  1. Preheat oven to 350ºF and coat lightly with cooking spray or butter a 3 or 4-quart casserole dish and set aside.
  2. Mix the cheddar and Swiss cheeses in a bowl. Set aside.
  3. Melt butter in a deep large saucepan over medium-low heat. Add the flour and whisk slowly until bubbly, about 1-2 minutes. Slowly add the milk and heavy cream while continuously whisking until bubbles form, about 3-5 minutes
  4. Add two-third of the shredded cheeses gradually and whisk until smooth before adding more cheese. The sauce should thicken, be smooth and creamy, and be lump-free.
  5. Season to taste with salt and pepper and mixin the reserved bacon.
  6. Add the reserved macaroni and stir to coat well.
  7. Place macaroni cheesy mixture into the casserole dish. Add the remaining shredded cheese evenly on top. Cover with the remaining macaroni cheesy mixture.
  8. Evenly spread the panko topping over the mac and cheese. Dust with paprika to taste if desired.
  9. Place the casserole dish in the preheated oven, uncovered. Bake for 30-35 minutes, until bubbly and golden.

Note: To make it vegetarian, just omit the bacon.

 

Decadent Cauli & Cheese

If you want to feel a bit less guilty, try this healthier version where the pasta is replaced by cauliflower. It’s as decadent because of the richness of the cheese sauce and the bacon and the crunchy topping. Best of all, it’s keto-friendly!

Serves 8 │ Prep time 20 minutes │Cooking time 60-65 minutes

Ingredients

  • 2 medium-sized cauliflower heads, trimmed and cut into florets
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper
  • 8 bacon strips
  • Olive oil or coconut oil to grease the casserole dish
  • Smoked or regular paprika for dusting

 Crunchy topping

  • ½ cup pork rind panko crumbs
  • ½ cup Parmesan cheese, shredded
  • 2 tablespoons melted butter

Cheese sauce

  • 1 cup heavy whipping cream
  • 4 cups sharp cheddar cheese, shredded
  • 2 cups Swiss cheese, shredded, like Gruyere or Emmentaler
  • 6 ounces cream cheese, cubed
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375ºF and line a baking sheet with parchment paper or a silicone mat.
  2. Add the cauliflower florets to a large bowl. Add the olive oil and season to taste with salt and pepper. Mix to coat.
  3. Place the cauliflower evenly on the baking sheet. Bake in the oven for 40 minutes, tossing once or twice
  4. Remove from the oven and set aside to cool.
  5. While the cauliflower is baking, cook the bacon in the microwave until it’s crispy, about 30-60 seconds per strip. Let cool down and cut into small pieces. Set aside

To make the crunchy topping

  1. Mix the pork rind panko crumbs, the Parmesan cheese, and melted butter. Set aside.

 To make the sauce

  1. While the cauliflower is baking and bacon is cooked, start on the cheese sauce.
  2. Coat lightly with cooking spray or butter a 9×13-inch casserole dish and set aside.
  3. Mix the cheddar and Swiss cheeses in a bowl. Set aside.
  4. In a large and deep saucepan, warm the cream over medium heat until it simmers, about 3-4 minutes.
  5. Add the cream cheese and shredded cheeses gradually and whisk until smooth before adding more cheese. The sauce should thicken, be smooth and creamy, and be lump-free.
  6. Add the garlic powder and chili powder. Season to taste with salt and pepper.
  7. Add the cauliflower and reserved bacon. Stir to coat well.
  8. Place cauliflower cheesy mixture into the casserole dish.
  9. Evenly spread the crunchy topping on top and dust with paprika to taste if desired.
  10. Place in the preheated oven, uncovered. Bake for 15-20 minutes, until bubbly and golden

Note: To make it completely vegetarian, replace the pork rind by panko breadcrumbs and omit the bacon.

To download or print these recipes, click here

Backyard Barbecue Jerk Chicken

Book Name : Backyard Barbecue Jerk Chicken
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This recipe is from Jamaica and very popular in the Caribbeans. You do need to marinate the chicken for 8-12 hours, so plan accordingly. The spiciness of this chicken is perfect. You can add another Scotch bonnet pepper for even more spiciness! But beware, these little peppers are not to be underestimated!

 Serves 4-6

 Ingredients

  • 1 whole free-range chicken (about 5 pounds), cut into 10 pieces
  • Limes, for garnish
  • Green onions, sliced, for garnish

For the jerk marinade

  • 2 teaspoons allspice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ onion
  • 8 cloves garlic or 1 whole head
  • 1 1-inch piece fresh ginger, sliced
  • 3 spring onions, sliced
  • 3 limes, juiced
  • Splash low-sodium soy sauce
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • Salt and fresh ground pepper
  • 6 sprigs fresh thyme, leaves picked
  • 1 Scotch bonnet pepper, halved, plus more to taste
  • ¼ cup packed light brown sugar

Directions

  1. Mix all the ingredients for the marinade in a food processor. Blend it until it becomes smooth.
  2. Use a big plastic bag that you can reseal, and put the chicken pieces in it. Pour the marinade in, and turn to coat the chicken. Seal the bag and refrigerate overnight (8-12 hours).
  3. Oil the barbecue grate with oil or use a barbecue-safe mat to prevent the chicken from sticking to the grate.
  4. Preheat your barbecue to medium-high heat. Grill each side of the chicken pieces until they are nicely browned and the chicken is cooked to a minimum internal temperature of 165⁰F, about 10-15 minutes per side.
  5. . Serve with sliced green onions and limes, if desired.

This recipe is from Sarah Spencer’s cookbook Best Backyard Barbecue Recipes from Around the World 100 Quick and Easy Grilling Recipes.

You can click on the cover or here to learn more

To download and print the recipe, click here.

 

 

 

 

 

 

 

 

 

 

TGI Friday’s Copycat Sex on the Beach

Book Name : TGI Friday’s Copycat Sex on the Beach
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Wonderful drinks are a specialty of TGI Friday’s, and Sex on the Beach is one of their most popular offerings. It is said that a bartender named Ted working at Confetti’s Bar in Florida created this drink. He named it Sex on the Beach because beaches and sex are the two things that attract spring breakers the most. This drink has refreshing fruit flavors to mesmerize you. One of the best things about homemade drinks is that you don’t have to worry about IDs and driving. Just sip and enjoy!

Serves 1 | Prep. time 5 minutes

Sex on the beach cocktail

Fresh Sex on the beach cocktail

Ingredients

  • ¾ ounce Chambord raspberry liqueur
  • ¾ ounce Midori melon liqueur
  • ¾ ounce vodka
  • 1½ ounces cranberry juice
  • 1½ ounces pineapple juice

Directions

  1. Add the listed ingredients to an ice-filled cocktail shaker.
  2. Shake vigorously until condensation forms.
  3. Pour the mixture into a highball glass.

Recipe is from Lina Chang’s Copycat Recipes: Making Restaurant’s Most Popular Cocktails and Drinks at Home. Click on the cover or here to learn more.Making Restaurant's Most Popular Cocktails and Drinks at Home

To download and print this recipe, click here.

Salads in Jar Recipes

Book Name : Salads in Jar Recipes
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Roast Beef and Potato Salad

Servings: 4

Ingredients

  • 7 ounces baby potatoes
  • 1 tablespoon olive oil
  • 8 roast beef slices
  • 8 ounces cherry tomatoes, halved
  • 2 cups salad leaves

Dressing

  • 1 tablespoon horseradish
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 4 tablespoons olive oil

Preparation

  1. Preheat the oven to 350°F
  2. Put the baby potatoes on a baking sheet and generously drizzle olive oil to coat them. Place the sheet into the oven and cook for 25 mins, or until they are golden brown and tender in the center. Remove from the oven and let them cool completely.
  3. To make the dressing: Whisk together all the dressing ingredients until thoroughly mixed.
  4. Divide the dressing among 4 pint-sized jars, followed by a layer of potatoes.
  5. Next, add the roast beef, tomatoes, and salad leaves.
  6. Cover with the lids, and refrigerate.

Nutritional Facts (303 g per single serving)

Calories 461, Fats 37 g, Carbs 22 g, Protein 14 g, Sodium 532 mg

Peppery Egg and Tuna Salad

Servings: 2

Ingredients

  • 6 boiled eggs, chopped
  • 2/3 cup low-fat mayonnaise
  • ½ cup pickles, chopped
  • 1 can (6 ounces) tuna in water, drained
  • 2 cups arugula
  • ½ cup walnut, chopped
  • Salt and pepper, to taste

Preparation

  1. In a medium bowl, mash the boiled eggs together with the mayonnaise. Season with salt and pepper to taste. Divide the egg mixture evenly into 2 quart-sized mason jars.
  2. Finish off by layering the pickles, tuna, arugula, and walnuts
  3. Cover with the lids and refrigerate.

Nutritional Facts (360 g per single serving)

Calories 601, Fats 39 g, Carbs 27 g, Protein 42 g, Sodium 1044 mg

Ranch Chicken Pasta Salad

Servings: 2

Ingredients

  • 6 ounces cooked pasta shells
  • 6 ounces cooked chicken, chopped into bite-sized pieces
  • 1 red bell pepper, chopped
  • 2 cups baby spinach

Dressing

  • ½ cup Greek yogurt
  • ½ cup sour cream
  • 1 lemon, juiced
  • 2 tablespoons parsley, minced
  • 2 teaspoons fresh chives, minced
  • ½ teaspoon dried dill
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste

Preparation

  1. To make the dressing: In a medium bowl, whisk together all the dressing ingredients until thoroughly mixed. Season with salt and pepper to taste.
  2. Toss the cooked pasta with the dressing.
  3. Divide the pasta between 2 quart-sized canning jars. Next, add the chicken and bell pepper, and finish it off with the spinach.
  4. Cover with lids and refrigerate until ready to eat.

Nutritional Facts (380 g per single serving)

Calories 415, Fats 10 g, Carbs 38 g, Protein 42 g, Sodium 160 mg

 

Italian Tortellini Salad

Servings: 4

Ingredients

  • 4 cups cherry tomatoes, halved
  • 1 red onion, chopped
  • 1 cup green olives, sliced
  • 4 ounces cheese tortellini
  • 1 cup salami, sliced
  • 4 ounces goat cheese
  • 4 cups arugula

Dressing

  • 1 teaspoon honey
  • ¾ cup olive oil
  • ¼ cup red wine vinegar
  • 2 tablespoons Parmesan cheese, grated
  • 1 tablespoon dried parsley

Preparation

  1. Bring a medium-sized pot of salted water to a boil. Cook the tortellini as per the package instructions. Drain the water, and rinse the pasta under cold water to stop it from overcooking. Set the tortellini aside in a clean bowl.
  2. To make the dressing: In a medium bowl, whisk together all the dressing ingredients until the olive oil is well incorporated. Spoon 3 tablespoons of the dressing into each of 4 quart-sized canning jars.
  3. Place the tomatoes on top of the dressing, followed by the onions, olives, tortellini, salami, goat cheese, and arugula.
  4. Cover with lids, and refrigerate.

Nutritional Facts (400 g per single serving)

Calories 758, Fats 65 g, Carbs 28 g, Protein 17 g, Sodium 1382 mg

 

 Black Bean and Corn Salad

Servings: 4

Ingredients

  • 2 avocados, cut into bite-sized pieces
  • 2 teaspoons lemon juice
  • 4 cups cherry tomatoes, halved
  • 1 red onion, diced
  • 2 cans (16 ounces) black beans, drained and rinsed
  • 8 ounces corn
  • 4 ounces pepper jack cheese, cut into bite-sized pieces
  • 4 cups romaine lettuce, chopped
  • ¼ cup cilantro, chopped

Dressing

  • 8 ounces salsa
  • 8 tablespoons plain Greek yogurt

Preparation

  1. Toss the avocado with the lemon juice, and set it aside.
  2. In each of 4 quart-sized jars, mix 2 ounces of salsa with 2 tablespoons of yogurt for the dressing.
  3. Next, layer the tomatoes, onions, black beans, corn, avocado, cheese, romaine, and cilantro, in that order.
  4. Store the jars in the refrigerator until you’re ready to eat.

Nutritional Facts (679 g per single serving)

Calories 506, Fats 20 g, Carbs 61 g, Protein 26 g, Sodium 905 mg

 

All the recipes are from Louise Davidson’s Salads in Jars Cookbook. Click here to get the book or on the cover.

To download and print the recipes, click here.

The Ketogenic Diet

Book Name : The Ketogenic Diet
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The Ketogenic Diet: What Is It, and How Can It Improve My Life?

My guess is you have found yourself here, in the pages of this book, because you have become unsatisfied with a part of your life – the part that involves your health, your weight, and your energy level. Be assured, you are not alone. You stand among many who want to change how they look, and how they feel. Each and every one of us has followed our own path here, and have our own causes for feeling low and unhealthy. Some of it is stress, some of it is being too busy, some of it is laziness, some of it is hereditary, and some of it might be illness, just to name a few possibilities. But what each of us has in common is that our current state of health is, first and foremost, our own personal responsibility. Taking responsibility isn’t always easy, but once you do, the most amazing thing happens: you realize you have the capability and the power to make change. It is this realization and the desire to make that change that has brought you here, to the place where it can finally happen.

Unless you have been totally unaware of the diet industry for the past couple of decades, chances are you are familiar with low-carb diets. You have probably heard of the positive results and the supposed negative side effects. The fact is, low-carbohydrate diets are successful for the majority of people who follow them. However, the typical low-carb diet is difficult to sustain in the long term, and often people who follow the diet burn out quickly. This burnout was the reason that more and more people began looking at a new type of low-carb diet – the ketogenic diet.

The ketogenic diet shares some characteristics with a typical low-carb diet; in the initial phases you reduce your carbohydrate intake to a point where you are able to enter and maintain a state of ketosis, you don’t worry about counting calories unless you want to, and you lose weight very quickly.

So, what is it that makes this plan different? A ketogenic diet is also different in a few ways. To begin with, a ketogenic diet teaches you how to eat a modest amount of carbohydrates for life, rather than in stages. Most people also feel that a ketogenic diet is less costly than the other common low-carb diets.

A ketogenic diet focuses on a higher ratio of fat. This ratio is approximately 70 percent of your calories from fat, with 20 percent coming from protein sources and about 10 percent coming from carbohydrates. Most people are a little shocked when they read that. Seventy percent from fat, are you kidding me? We are not kidding at all. This is an eating strategy that was actually developed decades ago to help reduce the occurrence and severity of seizures in epileptic children, and it has numerous health benefits.

Here is the thing – fat has received an undeserved negative reputation. First of all, you want your focus to be on healthy fats like those found in olive oil and fatty fish (which are incredibly good for your health) while limiting bad fats. Your body, including your brain, needs fat to function. Fat is a source of energy, it contains essential fatty acids, it is necessary for nerve function, it helps to maintain healthy skin, and it is absolutely essential for the transportation of fat soluble vitamins like vitamin A, E, D, and K. When you have this knowledge, you can begin to see how the focus on low-fat diets has actually been a detriment to our health. Protein is great, but if you eat too much of it, it can actually increase blood sugar levels temporarily, sabotaging your low-carb diet efforts. This is why the ketogenic diet is heavier in fats and less so in protein. Now that we know this, let’s talk a little bit about carbohydrates.

The Good and the Bad of Carbohydrates

In the typical diet of the western world, carbohydrates take center stage. This seems to be true whether your diet is low fat and natural or highly processed. Think for a moment about what the health and diet industry has been telling us for years. Keep it low fat, eat lots of healthy grains and indulge in fresh fruits and vegetables. Sounds reasonable, and for the most part it is. However, we have taken the grain aspect of it and gone too far astray. Let’s say you have been trying to eat well. For breakfast you have oatmeal and fruit, lunch consists of a turkey sandwich on whole grain bread, a snack might be some low calorie crackers and produce and then dinner has pasta, rice, potatoes, or other starchy vegetables. Any one of these things in a standalone category is fine. However, we bombard our bodies with an abundance of carbohydrates throughout the day, every day. Carbohydrates are not all bad. They are a source of energy for your body and can help regulate your blood sugar. Many nutritious foods that are high in carbohydrates, such as certain fruits and vegetables, are also excellent sources of fiber and valuable nutrients. The problem is the amount and quality of carbohydrates that you consume can actually damage your health, rather than heal it.

Recent studies show that it is sugar, and not necessarily fat, that is contributing to an overall increase in serious, chronic illness. Excess carbohydrates, especially those found in processed foods, contribute to an inflamed state in the body. Your body will recover from this, but then it happens again the next day, and the day after that. Soon, your body loses some of its ability to recover and heal and you find yourself chronically inflamed and suffering from pain and disease. Chronic inflammation has been shown to be a contributor in conditions such as cardiac diseases, diabetes, fibromyalgia, arthritis, inflammatory bowel disease, and even cancer. Meanwhile, we are finding that moderate amounts of healthy fats actually combat these conditions. Knowing this, we have to ask ourselves how to approach eating on a daily basis in a way that will help keep extra weight off and keep chronic illness away. There may be more than one answer to this, but the answer I would like to offer to you now is the ketogenic diet.

The ketogenic diet is formulated to supply your body with the amount of fats and proteins it needs to thrive, while reducing the amount of inflammation-causing carbohydrates. To begin this diet you will limit yourself to somewhere between 20 and 60 grams of carbohydrates per day in order to enter a nutritional state known as ketosis. This is the point when your body begins using its fat stores (rather than carbohydrates) as fuel. This means that as you burn energy, you burn fat, even the stubborn fat that hasn’t wanted to budge for years. It is important to note that you will eat carbohydrates, just not as many of them, and you will become picky about the ones you consume. We will go in depth about what foods to enjoy and which ones to avoid a little later in the book, however what you have to look forward to is a rich and nutritious diet full of healthy fats, proteins, gorgeous green vegetables and juicy berries, just to name a few of the delights. The ketogenic diet is healthy, weight loss promoting, and completely satisfying.

 

How Is This Healthy? Benefits of the Ketogenic Diet.

You know you will lose weight with the ketogenic diet, but your mind might be flooded with questions about how this can be good for you, so many calories, so few grains, how will this enrich my life and not just please my taste buds? The truth is, there are many ways in which the ketogenic lifestyle will benefit your health, with a reduction in weight being just the tip of the iceberg. Here is a list of the many wonderful benefits that are within your reach when you decided to eat ketogenically.

 

  1. You gain a healthy relationship with your appetite. It might seem that the ketogenic diet is all about overindulgence, and it is true that you might overindulge, especially during the initial weeks when you just can’t believe you can have all you want of so many delicious and decadent foods. However, after the first couple of weeks you will find that your appetite is actually suppressed, you have fewer cravings and you focus less on what your next meal or snack is going to be. If you are like so many others, you have found yourself in the position of being overweight by participating in an unhealthy relationship with food. Maybe you have become too busy to focus on nutrition and lost your focus on your health, maybe food is emotional for you, whatever has brought you here, ketosis will help you regain a balance and give you the opportunity to recognize not only when you are full, but what your body truly needs to thrive.

 

  1. You will have improved mental clarity and focus. In the simplest terms possible, fat is good for your brain and limited carbohydrates will prevent energy crashes as your body begins to rely on the ever present fat sources for energy. After the first week or so, most people who eat ketogenically report having more energy and greater focus and clarity in their thinking. Some even claim they experience fewer depressive symptoms than before they started the diet.

 

  1. Your path to a healthier lifestyle doesn’t stop at the end of ketosis. Maybe you will eat ketogenically for the rest of your life, maybe you will discover that it just isn’t for you. Either way, you are training your body to reset your metabolism and help you maintain a healthy weight going forward. As mentioned earlier, you will develop a healthier relationship with food, but you will also experience metabolic changes. You know about metabolism. A fast metabolism is a blessing that some people receive, while others do not. There is nothing magical about metabolism, but our bodies do metabolize food in their own way. This is part of your unique physiology that you were born with. However, just because you were born with a slow metabolism, doesn’t mean you have to accept it. The ketogenic diet will help reset your metabolism so it is more efficient at burning your energy stores and helping you maintain a healthy weight.

 

  1. It is hard to get discouraged while on the ketogenic diet. Weight comes off quickly and with little effort in the beginning. All you have to do is make the commitment.

 

  1. You will improve your health. People who eat ketogenically have a lower occurrence of obesity, lower blood pressure, triglyceride levels, and HDL cholesterol levels.

 

  1. You lower your risk of developing type 2 diabetes and if you are already diabetic, you can help reduce the severity of your condition. Ketogenic eating helps to relieve insulin sensitivity. Some diabetics who follow the ketogenic diet while under a physician’s supervision were able to actually remove the need for medication.

 

  1. The list of diseases that you reduce your risk of doesn’t stop at diabetes. When you adopt a ketogenic lifestyle you reduce or eliminate your risk of the following conditions:
  • heart disease
  • high blood pressure
  • stroke
  • inflammatory health conditions
  • skin ailments
  • obesity related health conditions

 

This is only the beginning of the many ways your health and your life will improve with the ketogenic diet. There is so much more than what can fit within the confines of any book. Each person will have their own experience and each person will discover for themselves how empowering the ketogenic diet can be.

 

Starting the Ketogenic Diet: What You Need To Know

The Rules

The ketogenic diet isn’t actually meant to be a diet, as much as it is meant to be a dietary lifestyle. The first two weeks are a little more restrictive and require a bit more diligence; however, in the long term, the ketogenic diet is easy to maintain. I honestly dislike the idea of giving you a set of rules to follow because I know firsthand how difficult it can be to maintain a dietary mindset when you feel overburdened with a list of rules. For this reason, the list of “rules” is actually quite short. The ketogenic diet is simple in its approach, and you need to keep only a few things in mind as you set out to take charge of your life with this new way of fueling your body.

  1. You have heard it before, but talk to your doctor.

Every diet or exercise plan, at least every reputable one, is going to recommend that you seek out the advice of a physician before you start. The reason this is the number one rule is not because I have to put it here, but because I honestly mean it. The ketogenic diet will work wonderfully for the majority of people. However, during the diet you will enter a state of ketosis, which can actually cause more harm than good in people with certain health conditions. There is a lot that happens physiologically in ketosis, and while safe for most people, your doctor should still know about your dietary lifestyle in case you encounter any health problems along the way. Besides that, it is good to have a full checkup and blood work done so you know your starting point and can see for yourself through regular checkups the improvement you are making in your life.

  1. Don’t worry about the calories.

Yes, your primary reason for wanting to eat ketogenically is probably to lose weight, but that doesn’t mean you need to be in a restrictive state of mind. You do not need to worry about restricting calories for a couple of reasons. The first is that as you enter ketosis, your body burns excess fat stores and you lose water weight no matter how many calories you consume. It is possible to consume 2000, or more, calories in a day and lose weight. You will continue to burn fat, regardless of calorie intake during the time you are in ketosis. Second, your metabolism will be reset through the process and your body will re-learn to burn fat and calories more effectively, meaning you don’t have to starve yourself to lose weight. Finally, ketosis is actually an appetite suppressant. After the initial phase of the diet you will find you are hungry less often and when you do eat, you naturally desire fewer calories to feel satisfied. So unless you have a specific reason for limiting your calories, or your doctor has recommended that you keep within a range, then don’t even let calorie count cross your mind. You have far better things to spend your time thinking about.

  1. Know the ratio, but be flexible.

While eating ketogenically, you will limit your carbohydrates to anywhere between 20 and 60 grams per day. This is a wide range of variance because it accounts for a wider range of physiologies. I suggest starting at around 30 grams of carbohydrates per day, and adjusting up and down. For example, if you find that you enter ketosis easily at 30 grams, then you may want to try adding carbohydrates five grams at a time to determine your limit. If you are having trouble entering ketosis at 30 grams, then you might want to decrease your intake by five grams until you reach your ketosis threshold. It is not recommended that you go below 20 grams of carbohydrates per day. The general ratio for the ketogenic diet is 70-20-10. This means you should get 70 percent of your calories from fats, 20 percent of your calories from protein and 10 percent from carbohydrates. Do not get obsessive about this. If you end up at 65-25-10 or 70-22-8 or anything close, it is fine. Just keep the majority of your calories from fat and keep your grams of carbohydrates in check.

  1. Move a little.

This ketogenic diet doesn’t come with an exercise program, however a little dedication to daily movement is a good thing. First of all, you do not need to exercise in order to lose weight while on the ketogenic diet, but it will help boost your results. Secondly, if you eat ketogenically for a long period of time, you will need to do a little weight resistance training to help keep your muscles strong and not lose any muscle mass and finally, some of the foods on the approved list, combined with limited carbohydrate and fiber intake, can lead to constipation. Daily exercise can help keep your bowels working properly.

  1. Keep hydrated.

This is true whether you are on a diet or not, but during ketosis you are going to be losing water weight as well as fat. This means you have to take extra care to replenish your body with fluids throughout the day. Adequate water intake will also prevent some of the potential side effects of ketosis.

  1. Keep an open mind.

When you start any diet there will be highs and lows. Days when you are excited and enthused and days when you just want to cave in. the ketogenic diet has the advantage of offering you as much to eat as you want, and encourages you to stay satisfied, however there will be days when you really just want a big piece of cake, or a slice of pizza. When this happens, think of what you can do and have, rather than what you can’t. For example, if you are craving pizza why not make yourself a snack stacker with all of the pizza ingredients, except the crust. Even heat it up to make the cheese nice and melty. You might not be able to indulge in cake, but what about a chocolate, peanut butter, and coconut milk shake? Do not deprive yourself, but be open to the many ketogenic possibilities.

Calculating Percentages

As mentioned before, your ketogenic daily diet does not need to strictly adhere to the 70 fat/20 protein/10 carb rule, but it does need to be close. Most of the time this can be achieved just through being observant and aware of what you eat. However, you might like more of a feeling of control and structure. For that reason, I am including a brief explanation of how to calculate percentages.

If you want to take a look at the food you are about to eat, or have already eaten, and figure out the percentage of calories from fat, protein and carbohydrates, you need to know the following numbers:

  • 1 gram of fat has 9 calories
  • 1 gram of protein has 4 calories
  • 1 gram of carbohydrate has 4 calories

As you can see, gram for gram fat has more than twice the caloric count of protein and carbohydrates.

If you eat something with 500 total calories, you might see a breakdown like this:

  • 38 g of fat
  • 5 g of protein
  • 12 g of carbohydrates

Each gram of fat has 9 calories, so 38 g x 9 calories = 342 fat calories

Each gram of protein has 4 calories, so 27.5 g x 4 calories = 110 protein calories

Each gram of carbohydrates has 4 calories, so 12 g x 4 calories = 48 carbohydrate calories.

We end up with a calorie total of 500, broken down into 342/110/48

To calculate percentages we divide the calorie category by the total number of calories:

  • 342 calories/500 calories x 100 = 68% fat calories
  • 110 calories/500 calories x 100 = 22% protein calories

These ratios are not exact to 70 and 20, but they are close and they leave the remaining carbohydrate calories at approximately 10%.

You can also use this formula to set a specific number of calories you plan to consume and break down how many fat, protein, and carbohydrate grams you will need. For example:

2,000 daily calories

  • 70% of 2000 = 1400 fat calories
  • 20% of 2000 = 400 protein calories
  • 10% of 2000 = 200 carbohydrate calories

Now we take the information about calories per gram from above to figure out how many grams of each you need.

  • 1400 fat calories / 9 calories per gram = 155.5 g of fat
  • 400 protein calories / 4 calories per gram = 100 g of protein
  • 200 carbohydrate calories / 4 calories per gram = 50 g of carbohydrate

These calculations are simple once you get used to them, however, remember that you do not need to do these calculations on the ketogenic diet. These instructions are only here in case you choose to do so.

Foods to Have and Foods to Avoid

Here is the section you have been looking for; what exactly can you eat while on the ketogenic eating plan? This diet is actually quite intuitive if you just remember to focus on healthy fats and steer away from carbohydrates. Fruits are limited to berries in this initial portion of the diet, after that, small amounts of other fruits can be added. Vegetable consumption is encouraged as long as you avoid starchy vegetables such as potatoes, corn, carrots, and yams. Green is best when it comes to ketogenic vegetables. To make your meal planning and shopping simpler, here is a list of some of the best ketogenic foods and the biggest ones to avoid.

Yes foods

 Heart-healthy, fatty fish such as salmon, tuna, and trout

  • Most meats, including some with higher fat content. Just remember that you can eat any meat you want, but keep healthy proteins in your diet and not just super fatty ones.
  • Heart-healthy oils such as coconut oil, olive oil, and avocado oil
  • Avocados
  • Olives
  • Eggs
  • Butter
  • Heavy cream (preferable to milk which has a higher carbohydrate content)
  • Full fat sour cream, cream cheese, crème fraiche, cottage cheese, and other cheeses
  • Unsweetened coconut milk and almond or other nut kinds of milk
  • Low carbohydrate vegetables such as spinach, kale, leek, fennel, broccoli, salad greens, and tomatoes. Stay away from starchy and sweet vegetables.
  • Strawberries, blueberries, raspberries, and blackberries in small portions
  • Walnuts, almonds, and other nuts
  • Chia and flax seeds
  • Herbs and most spices
  • Unsweetened beverages including some caffeine
  • Lots of water

Foods to avoid

  • Grains, including bread, pasta, rice, and cereals
  • Fruits, except for the noted berries
  • Beans and legumes
  • Starchy vegetables
  • Low-fat dairy products
  • Sweetened dairy products
  • Sweetened beverages
  • Alcohol
  • Processed foods
  • Baked goods, candies, and other sweets
  • Unhealthy cooking oils

Initial Side Effects and Precautions

If you have ever been on a diet before, then you know there are almost always some minor side effects as your body adjusts and accepts your new style of eating. Some common side effects, which almost always fade after the first week, include:

  • Headaches
  • Fatigue
  • Sleep disturbances
  • Frequent urination
  • Lightheadedness
  • Constipation
  • Muscle cramps
  • Keto flu (flu-like symptoms)

These symptoms are mostly proof that your body is entering and adjusting to ketosis. There are a couple of things you can do to reduce or eliminate these effects. Most importantly, keep yourself hydrated; secondly, make sure you are taking in enough sodium. As you enter ketosis, your body will eliminate excess sodium so you might have to compensate. You might also want to consider a solid nutritional supplement, and if your symptoms are severe try adding an extra five grams of carbohydrates per day until your symptoms lessen.

Some people should not restrict the amount of carbohydrate calories they consume for medical reasons. If you have any of the following health conditions, please consult a physician before attempting this dietary lifestyle.

  • Diabetes
  • Liver disease
  • Kidney disease
  • Pancreatic disease
  • Gall bladder disease
  • Gastric bypass surgery
  • Poor nutritional status
  • Pregnancy
  • Lactation

Any chronic condition should be addressed before beginning this diet.

Ketosis

Ketosis is the backbone of any low carbohydrate diet, including the ketogenic plan. Ketosis is the state your body is in when you limit the amount of carbohydrates you consume, and thus force your body to use its fat stores to burn energy. When this happens, your body releases something called ketones, which will be present in your blood and urine. The reason some people are advised to avoid low carbohydrate diets is that ketosis can be hard on people with certain health conditions, where the kidneys and liver are already compromised. In otherwise healthy people, ketosis poses no health risk.

It will take two to three days of reduced carbohydrate intake for your body to enter ketosis. You might be able to tell that this has occurred, just by an increase in urination, an almost instant reduction in weight, and other changes in how you feel. Otherwise, you can purchase something called Ketostix®, which are used to measure the amount of ketones in your urine. There is an indicator which will show you when you are at peak ketone level, and where a lower maintenance level is. If you are having trouble reaching ketosis, you can reduce the amount of carbohydrates you are consuming. If you are releasing too many ketones, you can add more carbohydrates into your daily diet. You will want to stay in a peak ketosis state for optimal results

You may have heard of a dangerous condition called ketoacidosis. This is not the same thing as ketosis. It is instead a condition that is usually related to severe diabetes and can be life-threatening. If you find yourself suffering from more extreme side effects, or symptoms not listed, you should seek medical counsel to rule out the possibility of an underlying medical condition that might be contraindicated with ketosis.

Our keto-friendly cookbooks

Here are some of our keto-friendly cookbooks that will help you become a keto chef in no time! Just click here to learn more.

 

Butter Pecan Ice Cream Recipe with or without an Ice Cream Maker!

Book Name : Butter Pecan Ice Cream Recipe with or without an Ice Cream Maker!
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Summertime is here! It’s time to make some ice cream. This easy, creamy and so delicious butter pecan ice cream will have the kids and adults alike ask for more. You can easily make it with an ice cream maker but also without one. Both methods are detailed in the directions. Enjoy!

Ingredients

  • 1 cup pecans halves
  • ¼ cup butter*
  • 1 pinch
  • 1 ½ cups whole milk
  • 2 ½ cups heavy cream
  • 2 teaspoon pure vanilla extract

Directions

  1. In a medium-sized pan, melt the butter on low heat. Add the pecans and let the butter foam, stirring a few times. Let cook for 6-8 minutes. Using a slotted spoon, remove the pecans from the pan and place on a plate. Cover with plastic wrap and refrigerate until you are ready to make the ice cream.
  2. Using a whisk, mix the sugar, milk, and a pinch of salt in a bowl, preferably with a spout so it easy to pour the ice cream mixture. I use a large glass measuring cup. Whisk until the sugar is dissolved, about 2 minutes.
  3. Add the heavy cream and vanilla. Whisk to combine well.
  4. Cover with a plastic wrap and let the mixture cool in the refrigerator for at least 2 hours or overnight.

With an ice cream maker

  1. Freeze the ice cream maker bowl according to manufacturer instructions, usually 12 to 24 hours.
  2. Pull out the ice cream mixture from the refrigerator and whisk to mix it well.
  3. Pour the mixture into the ice cream machine.
  4. Connect the machine and press ice cream and the start button.
  5. About 5 minutes before then end of the churning process, add the pecans one by one into the ice cream and let it mixin with the ice cream.
  6. When the cycle is finished, transfer the ice cream to an airtight freezer-safe container or serve right away. The ice cream will be soft and creamy. If you like a harder texture, allow the ice cream to freeze for 2 hours or more before serving.

 

Without an ice cream maker

  1. Pour the mixture in a Pyrex or stainless steel 9×13-inch pan. And place in the freezer for 30 minutes. The edges should start freezing. Using an electric handheld mix, beat the ice cream for 1 minute to break up the cream and make it creamier.
  2. Return to the freezer for another 30 minutes and beat again as before. Do this same step 4-5 times until the ice cream is harder. If at any point, the ice cream is too hard to beat, place it in the refrigerator until it becomes soft enough to beat.
  3. In the last churning add the pecans before beating and beat the ice cream one last time the pecans will spread.
  4. Serve right away or transfer the ice cream to an airtight freezer-safe container.

* if using unsalted butter, add 1 teaspoon of kosher salt. If using salted butter, there is no need to add salt.

For more frozen dessert ideas, you can have a look at Louise Davidson’s cookbook Healthy Frozen Dessert Recipes: Ice Pops, Slushes, Sorbet, Treats on Sticks, Frozen Yogurt, Frozen drinks, Pies, Bars, Parfaits and More. Click here to learn more.

 

To download and print the recipe, click here

Cinnabon’s Classic Cinnamon Rolls Copycat Recipe!

Book Name : Cinnabon’s Classic Cinnamon Rolls Copycat Recipe!
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Talking about favorite comfort foods, what’s better than a Cinnabon cinnamon roll? This copycat recipe is easy to make and costs a lot less than your favorite café rolls.

Serves: 12 – Preparation Time: 2 hours 45 minutes – Cooking Time: 15 minutes

Ingredients

Dough

  1. 1 cup warm milk, about 110 °F
  2. 2 eggs, lightly mixed
  3. ⅓ cup margarine, melted and cooled
  4. 4½ cups white bread flour
  5. 1 teaspoon salt
  6. ½ cup white sugar
  7. 1 tablespoon all-purpose flour
  8. 2½ teaspoons rapid rising yeast
  9. Butter for greasing

Cinnamon filling

  • 1 cup brown sugar
  • 2½ tablespoons cinnamon, ground
  • ⅓ cup butter, softened

Frosting

  • 3 ounces cream cheese, softened
  • ¼ cup butter, softened
  • 1½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt

Preparation

Choose the method you prefer to make the dough: with a bread machine, with an electric stand mixer, or manually by hands.

Preparing the dough with a bread machine

  1. Arrange dough ingredients in the bread machine pan following the manufacturer’s instructions. Select the dough cycle and press Start. Once the cycle is done, let the dough rest in the bread machine until it has doubled in size if it has not reached this during the cycle.

 Preparing the dough with a stand mixer

  1. Add all the dough ingredients in the bowl. Install the hook attachment to the mixer. Start to mix the dough at the lowest speed for about 10 minutes, or more until the dough becomes elastic and smooth.
  2. Transfer the dough to a clean working surface sprinkled with flour. With the hands form a ball. Place a clean kitchen towel in a bowl. Sprinkle generously with flour. Place the ball in the bowl on the towel and cover with another clean kitchen towel or plastic wrap. Place the bowl in a warm area, away from any draught. Let proof until the dough doubles in size, about 40-60 minutes.

 Preparing the dough by hands

  1. Add all the dough ingredients in the bowl. With a wooden spoon or a plastic scraper, work the dough to mix all the ingredients well.
  2. Once a dough ball forms, transfer to a clean working surface sprinkle with flour.
  3. Knead the dough for 10-15 minutes until the dough becomes elastic and smooth.
  4. With the hands form a ball. Place a clean kitchen towel in a bowl. Sprinkle generously with flour. Place the ball in the bowl on the towel and cover with another clean kitchen towel or plastic wrap. Place the bowl in a warm area, away from any draught. Let proof until the dough doubles in size, 40-60 minutes.

Making the cinnamon rolls

  1. Once the dough has reached twice its original size, transfer onto a clean working surface lightly sprinkled with flour. Cover, and set aside for 10 minutes.
  2. Mix brown sugar and cinnamon in a bowl and set aside.
  3. Flatten dough into a large rectangle, about 16 by 21 inches. Brush with ⅓ cup butter. Top with the sugar and cinnamon mixture. Roll dough onto itself in a roll and slice into 12 even pieces.
  4. Transfer slices onto a large baking sheet lined with parchment paper or well-greased with butter. Cover with a clean kitchen towel and let rest for 30 minutes or until the size has doubled.
  5. Preheat oven to 400 °F.
  6. Bake for 15 minutes or until lightly brown.
  7. While the buns are baking, make the frosting. Combine all frosting ingredients in a bowl. Mix until smooth.
  8. Remove rolls from the oven. Let rest for 5-10 minutes and coat each bun generously with frosting. Serve.

To download and print the recipe, click here

Recipe from Lina Chang’s cookbook Copycat Recipes Vol. 1 Making Restaurants’ Most Popular Recipes at Home

Mom’s Banana Bread Recipe

Book Name : Mom’s Banana Bread Recipe
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This recipe makes 2 banana bread loaves that have a deep dark brown color and are incredibly moist. It will keep fresh at room temperature, covered with plastic wrap or airtight container, for about a week but it will never last this long! The darker your bananas are, the richer the flavor will be. So before throwing away dark bananas, try this recipe, it’s simply amazing.

 Makes 2 loaves I Prep time 10 minutes I Cooking time 2 hours 30 minutes

Pans needed: 2 bread loaf pans of 8 or 8.5 inches.

 Ingredients

  • 3 large  and very ripe bananas (or 4 smaller ones, black skin is best)
  • 3 ½ teaspoons baking soda
  • 1 pinch salt
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 ½ cups all-purpose flour
  • ¼ cup vegetable oil
  • ½ cup sour milk (add milk and 1 tablespoon of white vinegar or lemon juice to make ½ cup)
  • Butter and flour for pans

Directions

  1. Preheat the oven to 275⁰F and place the oven rack in the middle position. Butter and lightly flour 2 bread loaf pans (8x 4×2 ½ or 8½x4½ x 2½ inches).
  2. In a large mixing bowl, add the peeled bananas and mash with a fork until smooth.
  3. Add all remaining ingredients and whisk until well blended and smooth.
  4. Pour half of the batter in the first prepared pan and the remaining in the other.
  5. Bake in the oven for 2 hours 30 minutes.
  6. Remove from the oven and pass a knife gently on the sides of each pan. Let rest reversed on a wired rack for 20 minutes and remove pan. The bread pan should be easy to remove. If not, reverse and gently pass a knife on the sides again, try to lift a bit of the bottom at the same time. Reverse on the wire rack again. Remove the pan. Reverse bread on a serving place. Slice and serve.

Note: I usually freeze a loaf. Wrap in plastic wrap and then in foil or place it in a freezer bag. It will keep fresh for up to 4 months. I usually write the date on it so to know how old it is.

To download and print the recipe, click here.

Superbowl Favorites! Easy to Make Decadent Superbowl Recipes for a Fantastic Party!

Book Name : Superbowl Favorites! Easy to Make Decadent Superbowl Recipes for a Fantastic Party!
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So, it’s the big game tomorrow! Time to make some party favorites. Here are some of the recipes we’ll be doing for our watch party! Yes, for us the Superbowl is always an excuse to eat plenty of fry foods and it happens only once a year! These appetizers from well-known restaurants are always a big success around our house, even if your team is losing!

Here’s our menu for Superbowl 54. This is what will be on our buffet-style table when the game starts… with plenty of refreshments to go with them, of course!

  • Chili’s Boneless Buffalo Wings
  • Loaded Potato Skins from TGI Friday’s
  • Avocado Eggrolls from The Cheesecake Factory
  • Copycat Bloomin’ Onion and Chili Sauce from Outback
  • Hot n’ Spicy Buffalo Wings from Hooters
  • Olive Garden’s Fried Mozzarella Sticks
  • Veggies with onion soup dip

For the vegetarian in your party, we’ve got you covered with the avocado eggrolls, the blooming onion, and the Mozzarella sticks. Naturally, I will also have a platter of cut veggies with a quick and easy onion soup dip (mix dry onion soup mix with sour cream, that’s it!).

Chili’s Boneless Buffalo Wings

 These boneless wings are perfect if you feel like having something spicy. Have this zesty dish ready in just 45 minutes or less.

 

Serves: 4-6 – Prep time 30 minutes – Cook time 15 minutes

Ingredients

  • 2 cup flour
  • 1 tablespoon salt
  • 1 teaspoon black pepper, ground
  • ½ teaspoon cayenne pepper, ground
  • 2 eggs
  • 2 cups milk
  • 5 cups vegetable oil for frying
  • 3-4 chicken breasts, boneless and skinless, cut into bite-sized cubes
  • ½ cup hot sauce like Texas Pete’s Hot Sauce or Tabasco
  • 2 tablespoons margarine
  • Blue cheese salad dressing for dipping
  • 1 stalk celery, cut into sticks

Preparation

  1. In a bowl, mix flour, salt, peppers, and paprika.
  2. Add egg and milk to a separate bowl and mix well.
  3. Preheat 5 cups oil in a deep-fryer to 375 °F.
  4. Coat chicken pieces into the egg mixture. Allow excess to drip off, then coat with flour mixture. Repeat twice for a double coat.
  5. Transfer breaded chicken onto a plate and refrigerate for about 15 minutes.
  6. Deep-fry each for about 5 minutes or until brown and transfer onto a paper towel-lined plate.
  7. Meanwhile, mix hot sauce and margarine in a microwave-safe bowl. Then, heat in the microwave for about 20 seconds or until melted. Mix well until fully blended.
  8. Place chicken pieces in a large bowl and add the sauce. Using your hands or a wooden spoon, mix chicken and sauce until well-coated.
  9. Serve chicken pieces on a plate with blue cheese dressing and celery sticks on the side.

Recipe from Lina Chang’s Copycat Recipes series Making Restaurants’ Most Popular Recipes at Home Vol 1. Click here to learn more.

Loaded Potato Skins from TGI Friday’s

 This tasty easy-to-make snack is perfect for an afternoon (or midnight) snack, plus it’s great for sharing.

Serves 6 – Preparation Time 30 minutes – Cooking Time 7 minutes

Ingredients

  • 1 teaspoon oil
  • 6 medium-sized potatoes
  • 1 cup vegetable oil
  • 8 ounces Cheddar cheese, grated
  • 3 strips thick-cut cooked bacon, diced
  • 16 ounces sour cream
  • 1 ripe tomato, diced
  • Fresh chives for serving, chopped finely

Preparation

  1. Preheat oven to 375°F. Line a large baking sheet with parchment paper.
  2. Using a fork, prick potatoes in a few places. Microwave for at least 10 minutes or until soft.
  3. Halve the potatoes vertically and remove the insides of the potato until there is only ¼ inch of the potato shell left.
  4. In a deep saucepan, heat oil to 365 °F. Deep-fry potato shells for 5 minutes, then transfer onto a plate lined with paper towels.
  5. Add cheese and diced bacon into potato shells. Place on the baking sheet prepared earlier and bake for at least 7 minutes or until cheese is fully melted.
  6. Serve immediately with a spoonful of sour cream on top of each potato skin. Sprinkle with diced tomatoes and chives.

Note: for vegetarian, just omit the bacon

Recipe from Lina Chang’s Copycat Recipes series Making Restaurants’ Most Popular Recipes at Home Vol 1. Click here to learn more.

 

 Avocado Eggrolls from The Cheesecake Factory

 Made with egg rolls, avocados, and veggies, recreate this beloved vegetarian snack at home in just 20 minutes.

 

Serves 8 – Prep time 15 minutes – Cook time 5 minutes

Ingredients

Cilantro dipping sauce

  • ¾ cup fresh cilantro leaves, chopped
  • ⅓ cup sour cream
  • 2 tablespoons mayonnaise
  • 1 garlic clove
  • 2 tablespoons lime juice
  • Salt and pepper, to taste

Egg roll

  • 1 cup vegetable oil
  • 3 avocados, peeled and seeded
  • 1 Roma tomato, minced
  • ¼ cup red onion, minced
  • 2 tablespoons fresh cilantro leaves, diced
  • 2 tablespoons lime juice
  • Salt and pepper, to taste
  • 8 egg roll wrappers

Preparation

  1. Mix the ingredients for the cilantro dipping sauce in a bowl. Set aside.
  2. Preheat a large pot with oil over medium-high heat. Oil temperature should reach 350°F and there should be enough oil to cover the rolls, about 3 to 4 inches deep
  3. Mash avocados in a bowl. Mix in tomato, red onion, cilantro, and lime juice. Add salt and pepper, to taste.
  4. Position avocado mixture onto the middle of an egg roll wrapper. Fold wrapper on top of mixture and roll until the mixture is fully wrapped. Secure edges of the wrapper by pressing with water using your finger. Repeat for the remaining mixture and wrappers.
  5. Deep-fry rolls in the pot of hot oil for at least 2 minutes or until all sides are golden brown.
  6. Remove from pot with tongs and place onto a plate lined with paper towels.
  7. Serve with the cilantro dipping sauce on the side.

Recipe from Lina Chang’s Copycat Recipes series Making Restaurants’ Most Popular Recipes at Home Vol 1. Click here to learn more.

Copycat Bloomin’ Onion and Chili Sauce from Outback

 This deep-fried onion snack and dip is perfect for an afternoon bonding with family or friends.

Serves 8 – Prep time 20 minutes – Cook time 4-5 minutes

Ingredients

  • 2 large sweet onions such as a Vidalia
  • Oil for frying

Seasoned flour

  • 1 cup flour
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • ¼ teaspoon pepper
  • ⅛ teaspoon cayenne

Chili sauce (yields 2 ¼ cups)

  • 1 cup mayonnaise
  • 1 cups sour cream
  • ¼ cup tomato chili sauce
  • ¼ teaspoon cayenne

Dipping sauce

  • ½ cup mayonnaise
  • 2 teaspoons ketchup
  • 2 teaspoons horseradish cream
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • ⅛ teaspoon dried oregano
  • 1 dash black pepper
  • 1 dash cayenne

Batter

  • ⅓ cup cornstarch
  • 1½ cups flour
  • 2 teaspoons garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 24 ounces beer

Preparation

  1. Preheat a large pot with oil over medium-high heat until 375 °F, not exceeding 400 °F.
  2. In a large bowl, mix the ingredients for the seasoned flour.
  3. In a separate bowl, mix the ingredients for the chili sauce.
  4. For the dipping sauce, mix the ingredients in a bowl and keep refrigerated.
  5. To make the batter, combine cornstarch, flour, garlic, paprika, salt, and pepper in a bowl. Mix well.
  6. Pour in beer to the bowl of dry ingredients. Blend well until smooth.
  7. Chop off ¾ inches of the onion on the top. Peel, then slice until just above the bottom root end to make about 14 vertical wedges. Take out about 1 inch of petals from the inside.
  8. Coat petals in flour, then shake off any excess. Dip in batter. Make sure the onion is well-coated.
  9. Deep-fry for about 1 to 3 minutes, or until golden brown.
  10. Transfer onto a plate lined with paper towels to drain.
  11. Serve with chili sauce and dipping sauce on the side.

Copycat Recipes series Making Restaurants’ Most Popular Recipes at Home Vol 1. Click here to learn more.

Hot n’ Spicy Buffalo Wings from Hooters

 This tangy appetizer contains just the right amount of spiciness on its deliciously crisp-tender wings to keep you coming back for more.

 

Serves: 4-6 – Prep time: 15 minutes – Resting time 1 hour – Cook time: 12 minutes

 Ingredients

  • 1 cup flour
  • ½ teaspoon paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt
  • 20 chicken wings
  • Vegetable oil, for deep frying
  • ½ cup butter
  • ½ cup Louisiana hot sauce
  • 2 dashes ground black pepper
  • 2 dashes garlic powder
  • Blue cheese salad dressing
  • Celery stalks cut into sticks

Preparation

  1. In a bowl, add flour, paprika, cayenne pepper, and salt. Mix well.
  2. In a separate bowl, add chicken wings. Lightly coat with flour mixture. Make sure the coating for each wing is even. Refrigerate for at least 1 hour to keep the coating attached while frying.
  3. To prepare, preheat about 1½-inch deep oil in the deep fryer to 375°F.
  4. In a separate small pot, heat butter, hot sauce, pepper, and garlic powder. Stir until butter is dissolved and ingredients are well mixed.
  5. Carefully lower coated chicken wings into the hot oil. Deep fry for about 10 to 15 minutes or until wings turn partly dark brown then transfer onto a plate lined with paper towels to drain.
  6. While the wings are still hot, transfer to a bowl and pour hot sauce mixture on top. Toss to coat all wings evenly.
  7. Serve hot with blue cheese dressing and celery sticks.

Recipe from Lina Chang’s Copycat Recipes series Making Restaurants’ Most Popular Recipes at Home Vol 2. Click here to learn more.

Olive Garden’s Fried Mozzarella Sticks

This gooey, crispy snack can be made with any cheese, not just mozzarella, and is finished by dipping in marinara sauce.

Serves 4 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • 1 pound mozzarella or other cheese
  • 2 eggs, beaten
  • ¼ cup water
  • 1½ cups Italian breadcrumbs
  • ½ teaspoons garlic salt
  • 1 teaspoon Italian seasoning
  • ⅔ cup flour
  • ⅓ cup cornstarch

Directions

  1. Make thick cuts of the cheese. In a bowl, make an egg wash by beating together eggs and water. In another bowl, mix the breadcrumbs, garlic salt, and Italian seasoning. In a third bowl, mix together flour and cornstarch.
  2. Heat vegetable oil in a frying pan.
  3. Dip each piece of cheese into the flour, then egg wash, then breadcrumbs. Fry until golden brown. Remove from oil and drain on paper towels. Serve with marinara sauce.

Recipe from Lina Chang’s Copycat Recipes Making Olive Garden’s Favorite Recipes at Home. Click here to learn more.

All recipes are from the following cookbooks:

Copycat Recipes series Making Restaurants’ Most Popular Recipes at Home Volume 1, Click here to learn more

Copycat Recipes series Making Restaurants’ Most Popular Recipes at Home  Volume 2. Click here to learn more 

Famous Restaurants Copycat Recipes Series Making Olive Garden’s Favorite Recipes at Home. Click here to learn more

To browse Lina Chang’s cookbook, click here