moonstew16-blog

[moonstew16-blog]

Bloopers 2018

Bloopers is our Most Requested Video of the year is here! We’ve been making videos for a LONG time but somehow we had the most bloopers ever! We went through every video to share our favorite behind the scenes oopses and some of them are whoppers (like the less than graceful borscht pour).

I hope 2018 is off to an amazing start for you! We love starting the year with a look back at the Best Loved Recipes of 2018 (this list is GOLD!) and the bloopers of course.

Watch Natasha’s Kitchen 2018 Bloopers Reel:

I hope you got a chuckle out of that. What was YOUR favorite blooper?

We love making videos for you and are super excited that are Youtube channel is growing so fast – THANK YOU for subscribing and making that happen! If you haven’t already, click here to subscribe and click the bell icon to get weekly notifications when we post a new video.

If you love a good laugh, check out our previous blooper videos:

The year of the controversial chicken (still living with parents).

The awkward year of offensive accents and the year we moved in with the parents.

The pregnant year.

The year of our first viral video in our first home.

Which was your favorite blooper from this year? Let me know in the comments below.

Source: https://natashaskitchen.com/bloopers-2018/

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Never Choose Between Coffee or Espresso Again with These Nespresso Machines Now on Sale — Shopping

If you like the idea of having the option of making espresso and coffee with the touch of a button without needing two devices, now is a great time to save on two of Nespresso's most versatile machines at Sur La Table. For those unfamiliar with Nespresso's VertuoLine of espresso machines, think of it as getting two machines in one.

The VertuoLine brews everything from single-serve espresso shots all the way up to a 14-ounce cup of coffee. With dozens of Nespresso models to choose from, it can be a bit dizzying to know which one to get, so here are our two favorite picks from their coffee sale, running through January 21.

Nespresso Evoluo Deluxe by De'Longhi with Aeroccino3 Frother, $175, normally $249

The best value for your money is this bundle featuring the Nespresso Evoluo Deluxe by De'Longhi and the Aeroccino3 frother. Why is this such a great deal? For starters, the frother retails for $99 alone, so you're essentially getting a fully loaded espresso and coffee machine for $75. Able to brew five different volumes, the Evoluo Deluxe automatically reads which size capsule you insert and brews it to that style. Choose between a 1.35-ounce espresso, 2.7-ounce double espresso, 5-ounce Gran Lungo, 8-ounce coffee, or 14-ounce Alto coffee.

The 60-ounce water tank is one of the largest you'll find on a single-serve machine, so if you're a fan of filling one or two travel mugs every morning, you won't have to worry about the reservoir running out on you. And don't forget that the frother is good for more than just espresso drinks — you can also use it to froth milk for hot chocolate or matcha lattes.

Nespresso VertuoPlus by De'Longhi, $154, normally $220

Maybe you don't need or want a frother, or are a bit more limited on space. The VertuoPlus offers a smaller footprint, but with the same functionality of the Evoluo Deluxe. It brews five different volumes of espresso and coffee, and uses Nespresso's brewing technology, which touts that it can make "crema-enhanced drip coffee or rich espresso." The VertuoPlus also features a large 60-ounce water tank, but it's movable and can be configured to fit into a long, narrow spot on your countertop or snugly in a corner.

When you consider how affordable Nespresso's capsules are (the most expensive coffee capsule we could find was $1.50 and espresso was $.85), this machine will pay for itself in about three months if you currently spend $15 a week on coffee. And the truth is, many of us spend a lot more than that!

Kitchn supports our readers with carefully chosen product recommendations to improve life at home. You support us through our independently chosen links, many of which earn us a commission.

Source: https://www.thekitchn.com/nespresso-sale-sur-la-table-january-2019-266140

[moonstew16-blog]

Wintery Snowfall Cake

Is there snow where you live? If so, we’re betting you’ve been busy this winter shoveling your driveway. Why not enjoy some cake with your hot chocolate when you come in to warm up? Or if you’re lucky enough to live in a place that doesn’t get pummelled with snow, maybe shoveling the icing off this chocolate cake is the only snow clearing you’ll ever have to do!

This would be a super fun cake to bake with your kids on a snow day this winter, or any chilly weekend really! Keep reading for the quick how-to below!

Foil tray

Wooden skewer

Scissors

Hot glue gun

Cake with white frosting

Step 1 Begin by carefully cutting out a small rectangle of foil from your tray – make sure to use a pie tin or roasting tray and not just regular tin foil, as the trays are stiffer and will hold their shape much better for this. You’ll also want to cut a small length of the rolled edge of the tray to use as the top handle on the shovel. Next, cut a piece of wooden skewer a couple inches long.

Step 2 Prep the pieces by bending the rolled edge of the tray into a D shape, trimming off any excess. On the foil rectangle, use the leftover wooden skewer and a ruler (or any straight edge) to gently engrave one horizontal line followed by several equally spaced vertical lines below it. You can also gently curve it to make it look even more like a snow shovel.

Step 3 To assemble, simply use a dab of hot glue to attach the handle onto the top of the wooden skewer, and another bit of glue to attach the bottom of the shovel on as well.

When decorating the cake, use a spatula or similar to clear the frosting snow off of part of the cake like we did. You can really use any flavored cake under the frosting, but we like that the chocolate cake gives a nice contrast to the white “snow”, kind of like you’re shoveling your actual paved driveway! Rest the shovel on the cake and enjoy! And don’t worry, you can always keep some extra frosting on the side in case whoever gets the shoveled slice wants a little bit more!

Happy winter crafting!

Source: https://www.handmadecharlotte.com/wintery-snowfall-cake/

[moonstew16-blog]

Bow Tie Pasta with Sprouts & Bacon

The recipe I am sharing today is one I have been eye-balling for a while.  I adore pasta, however my husband doesn't.  He just tolerates it.  I only treat myself to it once in a while.  Today was a pasta day.  

Don't worry I made something else for him this time, as sprouts are not his favourite thing either.    Pasta, sprouts and bacon are three of my absolute favourite things, so I was in heaven. 

The recipe was adapted from the cookery book entitled "The Weeknight Dinner Cookbook" by Mary Younkin.  I highly recommend this book.  Almost every recipe in it is a "must cook" recipe!

Its a very simple recipe and goes together really quickly if you have all of your ingredients prepped and ready to go. 

While the pasta is cooking, you saute the bacon until your desired crispness in a large skillet.  She only cooks if for a few minutes before adding the prepared sprouts.  I felt the bacon would get too crisp doing this, so I cooked the bacon first, scooped it out and then cooked the sprouts in the bacon fat, again scooping them out when they were to my desired doneness. 

I liked how they got come caramelised edges . . .  caramelising brings out the natural sweetness in any vegetable.  Don't over-cook the sprouts.  They should be crispy tender, achieving an almost nutty flavour and texture. 

You then want to drain most of the bacon fat from the skillet (your pasta will be cooking in lightly salted water while you are doing this.)  You add some of the pasta water and deglaze the pan, scraping up any sticky salty bacon bits . . .  letting it bubble up . . .

And then you add some cream to make a sauce . . .  seasoning it with some sea salt and black pepper.

Its a light sauce, but rich . . .

All you need to do then, is to stir in your well drained cooked pasta, that crisp salty bacon and those nutty crispy-tender sprouts!

Mmmm . . .  so tasty with a smattering of Parmesan cheese scattered over top. 

If sprouts are not your thing, you could use another green vegetable  . . .  I think broccoli would work well, or tenderstem broccoli . . .  asparagus and peas, etc.

This was really, really, REALLY good! 

Yield: 3 - 4Author: Marie RaynerPrint Recipe

With ImageWithout Image

Bow Tie Pasta with Sprouts & Bacon

prep time: 5 minscook time: 15 minstotal time: 20 mins

With its rich creamy sauce, smoky bacon flavours and crispy tender sprouts this is a pasta dish that goes down a real treat. Quick and easy too!

ingredients:

150g streaky bacon, cut into 1/2 inch strips (about 6 slices)

450g Brussels Sprouts, trimmed and halved (1 pound)

225g farfalle (bow tie) pasta (8 ounces)

120ml double cream (1/2 cup)

fine sea salt and freshly ground black pepper to taste

60g shredded Parmesan Cheese (1/2 cup)

instructions:

Bring a large saucepan of lightly salted water to the boil.  

While you are doing this, add the bacon to a large skillet and cook until golden brown. Scoop out and set aside. Add the sprouts to the pan and then pop the pasta into the boiling water to cook al dente, according to package instructions. 

Cook the sprouts, stirring occasionally until crispy tender.  Scoop out and set aside. 

Drain all but about 1 tsp of the bacon fat from the skillet and discard.  Place the skillet back over medium heat.  Add 120ml/ 1/2 cup of the cooking pasta water to the pan and stir to deglaze the pan and scrape up any browned bits.  Add the cream, salt and pepper, stirring to combine.  Simmer for several minutes, until it begins to thicken.  Remove from heat and keep warm. 

By this time the pasta should be done  all dente. Drain well and add to the sauce in the skillet.  Stir in the sprouts and bacon to combine.  Reheat gently until well heated through.  Taste and adjust seasoning as required.  Serve hot, sprinkled with the cheese.

Quick, easy and delicious always works for me!  

Source: https://theenglishkitchen.blogspot.com/2019/04/bow-tie-pasta-with-sprouts-bacon.html

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This is the best Reese’s peanut butter cup

Nothing beats a Reese’s Cup. The holy combination of chocolate and peanut butter is like no other, and those are just the facts. Since the original debuted 90 years ago, there have been a bajillion variations on the already perfect candy — but none are superior to the OG Reese’s.

20 Reasons You Should Eat Dark Chocolate Every Day

It’s important to note that all Reese’s candies are remarkable, but the original recipe has an exceptional peanut butter-to-chocolate ratio that simply cannot be matched. More or less of each would compromise the entire operation, although we did really enjoy the recently released Peanut Butter Lovers Cups. But that was witchcraft and was a limited-time-only product, so it doesn’t count. Case closed! Bring in the dancing lobsters!

For real, though, some of the most popular Reese’s are the seasonal shapes like Easter eggs, Christmas trees or Halloween bats and pumpkins. Listen here: There is too much godforsaken peanut butter in those things! Upon the first bite, your mouth dries up like a starfish out of water. It’s necessary to have a glass of milk on hand at all times to restore order in your desert mouth. Why don’t you just go eat a jar of JIF, you animal?

Also, there is no jagged edge to any of the seasonal shapes. They’re just… smooth. Don’t you want to bite that chocolate ridge? It’s so necessary to the Reese’s Cup experience. Have you no sense of decency?

In truth, Reese’s Miniature Cups deserve an honorable mention here because they have everything a regular cup has (a dank balance of PB and chocolate with a ridged edge) in slightly smaller, pop-the-whole-thing-in-your-mouth form. Because they can be consumed in one bite, you don’t have to hold the other half and suffer chocolate on your fingers — something that doesn’t sound so bad on a surface level, but is actually really gross. Also, it’s fun to peel the festive foils off these bad boys. Reese’s Miniature Cups are not to be confused with Reese’s Minis, the brand’s tiniest cup. Those don’t have nearly enough peanut butter and are practically sized for ants.

And then there were Reese’s Thins. These sad skinny cups are 40 percent thinner than the original, which quite frankly is just terrifying. There is more chocolate than peanut butter, and while we get that maybe Hershey’s might have made them thinner so we would eat less, that is 100 percent not the case. Looking back, we may have been bamboozled with some good old-fashioned reverse psychology, because we truthfully just ate more. Hats off to you, Hershey’s.

To be honest, you could put any variation of Reese’s in front of us and we will enjoy it without a hint of regret. I mean, you’re talking about a group of people who made a ridiculous sandwich with strawberry jelly and peanut butter cups — which was incredible, by the way. An obvious 10/10 recommend. Anyway, Reese’s: You’re beautiful in all shapes and sizes, but the original cup is the bee’s knees, the cat’s meow, the fox’s socks — you name it. We love you. Please don’t ever leave us like the best discontinued snack foods from the decade you were born.

Source: https://www.thedailymeal.com/eat/best-reeses-cup

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Golden Turmeric Noodle Miso Soup

The thing that no one talks about in food blogging is that you develop some really weird eating patterns. The question of the day isn’t “what am I having for breakfast or lunch,” it’s “what are we working on and can it be considered a meal?”

In December, testing cookie recipes every day was a bit of a sugar rush. After that, balance was restored while testing/creating this healthy nourishing veggie noodle miso soup recipe. I think I ate this soup four times in a row last week – so what you’re looking at is my unintentional soup cleanse. Now, I don’t “cleanse” for health purposes, but I did really enjoy eating this soup over and over again :).

This soup is bright in color and in flavor. If you’re trying to eat lighter in the new year – but still want to eat something delicious – give this soup a try! Its brothy base is a simple dashi stock, the nourishing base of many soups in Japanese cooking. Make the dashi by gentling simmering kombu in water. Then, whisk in the miso paste to thicken the broth and give it much of its flavor (don’t skip it here!). Be careful to keep your soup at a low simmer after the miso is added, as high heat can destroy the healthy enzymes in miso.

I round this soup out with scallions, ginger, turmeric, carrots, and bok choy, and I add tofu for extra protein. Instead of filling the soup with lots and lots of noodles, I used half rice noodles and half zucchini noodles. This way, you still get that satisfying feeling that comes with eating a bowl of noodles. The soup is finished with a pop of lemon & lime and a bit of sriracha. It’s like a healthy veggie hot and sour soup. It’s a little punchy, a little earthy, and a little spicy. I hope you enjoy!

Golden Turmeric Noodle Miso Soup

This vegetable noodle miso soup will brighten up a winter's day! It's a healthy, healing soup made with lemon, ginger, and turmeric.

6 cups water

1 strip of kombu, rinsed

3 scallions, chopped

1 large carrot, thinly sliced

2 tablespoons grated ginger

2 garlic cloves, minced

¼ cup white miso paste

½ teaspoon ground turmeric

½ teaspoon freshly ground black pepper

2 tablespoons lemon juice

1 tablespoon lime juice

½ tablespoon coconut oil

1 tablespoon tamari

2 teaspoons sriracha

7 ounces tofu, cubed

2.5 ounces rice noodles noodles, and/or zucchini noodles (1 small zucchini)

2 baby bok choy, stalks thinly sliced, leaves torn

¼ teaspoon sea salt, optional

Fresh mint or cilantro, optional for serving

Pinch of red pepper flakes, optional

In a medium pot, combine the water and the kombu. Simmer gently, without boiling, for 10 minutes. Remove the kombu. Add the scallions, carrots, ginger, and garlic and simmer until the carrots are soft, about 20 minutes.

Scoop ½ cup of the hot broth into a small bowl with the miso paste. Stir until combined and return it to the soup pot. Add the turmeric, black pepper, lemon and lime juice, coconut oil, tamari, sriracha, tofu, noodles, and bok choy. Simmer for 10 minutes. Season to taste with ¼ teaspoon sea salt, if desired, and serve with fresh herbs, if desired.

Source: https://www.loveandlemons.com/golden-turmeric-noodle-miso-soup/

[moonstew16-blog]

Moroccan Egg & Olive Tajine

Moroccan Egg & Olive Tajine

My Irishman gave me Paula Wolferts Moroccan cookery book for Christmas. I love love love the flavours of Morocco and have had lots of fun expanding my repertoire.

There’s a classic tajine (Moroccan stew) of kefta (meatballs) eggs and olives. I’ve been on a mission to have more eggs for dinner so I thought I’d try it without the meat.

Definitely a winner!

Love how the olives provide that salty flavour explosion and meaty texture. Who needs meatballs?

Ingredients

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 cup passata / puree / pasta sauce

4-6 eggs

large handful (50g / 2oz) pitted olives , halved

baby spinach or greens to serve

Instructions

Heat a large frying pan on a medium high heat. Add a super generous glug of extra virgin olive oil and spices. Cook spices in oil for 20 seconds or until you can just smell them. Be careful not to burn.

Add tomato passata / puree / pasta sauce and bring to a simmer. Crack eggs into the sauce and simmer, covered for 2-3 minutes or until the egg white has set and the yolks are still runny.

Divide baby spinach / greens between two bowls. Top with eggs and sauce and finish with olives. Finish with a drizzle of extra virgin olive oil.

WINE MATCH: A nice buttery chardonnay. Or a pot of Moroccan mint tea.

Variations & Substitutions

more substantial (carb lovers) – couscous, rice, pita bread or cooked pasta.

more substantial (low carb) – more eggs, serve with cauliflower ‘couscous’, zucchini tortillas or serve with roast almonds, goats cheese or crumbled feta.

more veg – add grilled peppers, grilled zucchini, grilled eggplant, cooked mushrooms or other cooked veg to the sauce.

carnivore / egg-free – chicken thigh or breast fillets (brown in pan before toasting spices and simmer until cooked through) or try simmering these meatballs in the sauce instead.

different tomatoes – a can of crushed tomatoes will work as well.

tomato-free – try this green Shakshuka instead.

no olives – serve with roast almonds, pine nuts, goats cheese or crumbled feta.

herby – serve with basil, mint or parsley leaves.

different spices – love it with my Stonesoup secret spice. Or try ras el hanout or even curry powder.

Waste Avoidance Strategy

ground cumin / smoked paprika / passata / puree / pasta sauce / olives – keep them in the pantry.

eggs – will keep in the fridge for weeks or use for another meal.

baby spinach – best to use for another meal. Can be frozen but will wilt when defrosted.

Prepare Ahead

I prefer the eggs when freshly cooked so you get the runny yolks! Leftovers will keep in the fridge for 2 weeks. Don’t freeze.

More Simple Low Carb Egg-Based Dinners

Have fun in the kitchen!

With love, Jules x

Tags: dinner, eggs, low carb, olives, simple, spices, tajine, tajunie

Source: https://thestonesoup.com/blog/2019/04/15/moroccan-egg-olive-tajine/

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5 Ingredient Summer Pesto Pasta (AKA Costco Pasta)

The perfect picnic pasta! This 5 Ingredient Summer Pesto Pasta is packed with chicken, cucumbers, tomatoes and covered in tasty pesto sauce. 

5 Ingredient Summer Pesto Pasta

I grew up on this pesto pasta and my Mama’s Enchiladas. These recipes were my mother’s go-to recipes and I still make them all the time for my husband.  I used to bring this 5 Ingredient Summer Pesto Pasta as my lunch in grade school and the cool girls would beg me to give them bites!  That’s right, this pasta is so delicious it got the cool kids to talk to me.  That’s a miracle pasta right there.  And to make it even better, it’s only takes 5 ingredients and about 10 minutes to whip up!

Easiest Pesto Pasta Ever.

My mother was/is the queen of simple and delicious meals that are easy on the wallet.  I have nicknamed this pasta my Costco Pasta because I pick up 3 of the 5 ingredients at Costco.  I grab a rotisserie chicken, a container of cherry tomatoes and a jar of pesto when I’m there!  If you haven’t tried the pesto from Costco you are missing out! It’s a big bottle for the price you’ll pay for a tiny one at the grocery store and it’s really good! I’ll have a little left over after I make this 5 Ingredient Summer Pesto Pasta but I’ll use it on a panini to make my grilled cheese suuuuper fancy. Or I’ll use it when I roast veggies later in the week.  Either way, Costco comes to the rescue with this easy dinner recipe!

I call this a summer pasta, but I make it all year round. So don’t shy away from making this in the winter months!  It’s too easy and tasty to only eat during the summer months!

Summer Pesto Pasta Recipe

I mention in the recipe that we usually eat this pasta cold. Yes, sometimes as a kid we would eat it right after my mother would make it but more often she made it in the middle of the day when she had time or even the day before.  It’s such a great cold pasta and it makes a perfect Summer Pasta recipe! It’s mayo-free so it won’t spoil in the sun and if you bring it chilled, it helps to keep your guests cool on these hot days.

Enjoy my Mom’s 5 Ingredient Summer Pesto Pasta!

5 Ingredient Summer Pesto Pasta

Ingredients

1 Box of Farfalla Pasta (Bowties)

2 C. Pesto Sauce (I buy mine at Costco)

2 Chicken Breasts, Cooked and Cut in 1/2 Inch Cubes (I use Costco Rotisserie Chicken)

1 1/2 - 2 C Halved Cherry Tomatoes

1 Cucumber, Sliced

Directions

1) Cook the pasta according to the directions on the box. Drain water, add pesto sauce, stir to combine.

2) Add chicken, tomatoes and cucumber and stir well. Serve and enjoy!

NOTE: We usually eat this salad cooled or chilled because my Mom would make it the night before or the morning of. But it does taste great served warm as well!

3.1

Copyright © YourCupofCake

Other Recipes You'll Love!

Source: http://www.yourcupofcake.com/2018/06/5-ingredient-summer-pesto-pasta-aka-costco-pasta.html

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Meet the Pioneering Female Cellar Master Who Makes Some of Spain's Greatest Jamón Ibérico

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This policy was last updated on May 25, 2018

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You may correct or delete any or all of the personal information you have provided to us at any time. To inquire about personally identifiable information that Bonnier has collected about you, or about other ways to correct factual errors in that information, please send us an e-mail at privacy@bonniercorp.com.

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Source: https://www.saveur.com/consent.php?redirect=https%3a%2f%2fwww.saveur.com%2fjamon-iberico-spain-cellar-master-cristina-sanchez%3fdom%3drss-default%26src%3dsyn

[moonstew16-blog]

Chicken Stir Fry | Easy Dinner Recipe

August 31, 2018 Leave a Comment

This easy Chicken Stir Fry is a super easy dinner idea for busy weeknights and is also delicious enough to share with friends and family.

The key to making things simple whenever you cook a stir fry, is to prep all of your ingredients before hand so that once you start cooking you’ve got everything ready to go (stir fry’s cook up super fast once you get the stove!).

Chicken Stir Fry Recipe

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

2 tablespoons cornstarch

2 tablespoons water

1/3 cup reduced sodium soy sauce

1/2 cup chicken broth (or coconut milk or water)

2 teaspoons fresh grated ginger

1 tablespoon coconut sugar

Pinch red pepper flakes

2 teaspoon sesame oil

1 tablespoon coconut oil

1 pound chicken breast, cut into thin strips against the grain

2-4 cloves garlic, chopped

1 onion, cut into half moons

3-4 scallions, thinly sliced

4 cups of broccoli florets

Directions:

In a small bowl, combine cornstarch and water, stir until all the lumps are gone.

In a separate small bowl or spouted cup, combine soy sauce, chicken broth, ginger, coconut sugar, sesame oil and red pepper flakes.  Whisk and set aside.

Heat coconut oil in a skillet over medium-high heat. Add the chicken and cook for 2-3 minutes on each side or until the pink is gone and the chicken in opaque.  Remove from pan and set aside.

In the same pan, add onions, garlic and green onions; cook for a couple minutes, stirring frequently.  Add broccoli along with a splash of water, pop on a lid (if you have one) and cook for 2-3 minutes or until the broccoli has turned vibrant green.

Remove cover from the pan and add in chicken and sauce.  Cook until sauce starts to thicken, about 3-5 minutes.

Serve over brown rice, cauliflower rice, or zoodles and enjoy!

Nutrients per 1/4th of recipe: Calories: 246; Total Fat: 8.3g; Saturated Fat: 3.8g; Cholesterol: 65mg; Sodium 1016mg, Carbohydrate: 16.7g; Dietary Fiber: 3.8g; Sugars: 6g; Protein: 26.8g

Did you make this recipe? Snap a picture and tag @CleanAndDelicious on Instagram. I LOVE to seeing your C&D creations. ❤︎ Dani

Reader Interactions

Source: https://cleananddelicious.com/2018/08/31/chicken-stir-fry-easy-dinner-recipe/

[moonstew16-blog]

Creamy Garlic Steak Bites with Mushrooms

Creamy Garlic Steak Bites with Mushrooms are made in the most amazing creamy garlic sauce with melt in your mouth steak bites and mushrooms!  

We love steak at our house and these recipes are also our favorite!  Skillet Garlic Butter Herb Steak and Potatoes, Lemon Garlic Butter Herb Flank Steak, or this Grilled Flank Steak with Avocado Corn Salsa!

Creamy Garlic Steak Bites with Mushrooms

Holy yum!  This meal was devoured by the family.  Is there anything better than melt in your mouth steak bites coated in a creamy garlic herb sauce with mushrooms!?  I really don’t think so.  Since school is back in session, I have been trying to come up with dinner ideas that are quick and easy.  Since my family is all steak lovers, I decided to make this quick meal in the skillet.  The family couldn’t seem to get enough of the creamy sauce and the tender steak bites.  We served it over rice and served it with some veggies on the side.  Easy peasy!

How do you make Creamy Garlic Steak Bites?

To start, cut your sirloin steak into one inch cubes.  Add 1 Tablespoon of olive oil to a medium sized skillet over medium high heat.  Salt and pepper the steak bites and add them to the pan cooking them until they are golden brown.

Remove the steak and set it aside on a plate.  Add the mushrooms and garlic to the pan and saute until tender.  Add in the heavy cream, shredded parmesan cheese, Italian seasoning, and salt and pepper.  Add the steak back to the pan and allow to heat through and sauce to thicken.

Serve over rice or pasta and garnish with chopped parsley.

What other kind of steak can I use in this recipe?

You can also substitute with a tenderloin, sirloin, or New York strip steak.

What side dishes go well with this meal?

Creamy Garlic Steak Bites with Mushrooms

1¼ pounds sirloin steaks, cut into 1 inch cubes

1 Tablespoon olive oil

3 cloves garlic

8 ounce mushrooms

1 cup heavy cream

½ cup shredded parmesan cheese

1 teaspoon Italian seasoning

½ teaspoons salt

¼ teaspoon pepper

fresh chopped parsley for garnish

To start, cut your sirloin steak into one inch cubes.  Add 1 Tablespoon of olive oil to a medium sized skillet over medium high heat.  Salt and pepper the steak bites and add them to the pan cooking them until they are golden brown.

Remove the steak and set it aside on a plate.  Add the mushrooms and garlic to the pan and saute until tender.  Add in the heavy cream, shredded parmesan cheese, Italian seasoning, and salt and pepper.  Add the steak back to the pan and allow to heat through and sauce to thicken.

Serve over rice or pasta and garnish with chopped parsley.

Source: https://therecipecritic.com/creamy-garlic-steak-bites-with-mushrooms/

[moonstew16-blog]

Pumpkin Chocolate Chip Bread

What better way to keep off the fall pumpkin spice season than a loaf of pumpkin chocolate chip bread.  Chocolate is the perfect companion to pumpkin bread.

I actually turned on my furnace this week.  My husband didn’t think we needed to, but I did.  Mainly because I love the way the house smells that first time you turn on the furnace for the season.  We had a hot summer, much hotter than usual for Portland, so I am totally ready to welcome the cooler weather.  Bring on the chilly nights, sweaters and pumpkin!

As soon as someone says the word fall, I’m ready for pumpkin everything!  I haven’t had a pumpkin spice steamer at Starbucks yet.  But I heard pumpkin spice is back!  To satisfy my pumpkin craving this week, I did a little baking.  And it all involved pumpkin.  First up was this delicious loaf of pumpkin chocolate chip bread!

I’m one of those that prefers their pumpkin with chocolate, so I throw in a handful of chocolate chips into my pumpkin any chance I get. This recipe for pumpkin chocolate chip bread makes two loaves.  I put chocolate chips in one loaf and not in the other.  Do I need to tell you which loaf disappeared first!?  But if you prefer your pumpkin bread chocolate free, than just skip the chips.

You could even throw in a handful of toasted pecans into this bread if you like nuts in your baked goods.  But any way you slice it, with or without chocolate chips and nuts, this pumpkin bread is a winner.  And I think it is the perfect way to kick off Fall!

Some of my other favorite bread recipes:

Some of my favorite kitchen tools I use to make Pumpkin Bread:

9 x 5 CERAMIC LOAF PAN – the perfect size for the perfect loaf of bread

For all of my other favorite kitchen products and tools visit my Amazon Store.

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes

Pumpkin Chocolate Chip Bread

What better way to keep off the fall pumpkin spice season than a loaf of pumpkin chocolate chip bread.  Chocolate is the perfect companion to pumpkin.

Course: Bread

Cuisine: American

Keyword: pumpkin bread, pumpkin chocolate chip bread

Servings: 20 slices

Ingredients

1 15 oz. can pumpkin puree

4 eggs

1/2 cup canola oil

1/2 cup sour cream

2/3 cup water

1 cup brown sugar

1 cup granulated sugar

3 1/2 cups all purpose flour

1 tsp vanilla

2 tsp baking soda

1 1/2 tsp salt

1 tsp cinnamon

1 tsp pumpkin pie spice

1 cup chocolate chips, semi sweet

Instructions

Preheat oven to 350 degrees F.

Grease and flour two 9 x 5" loaf pans

In a mixer, combine pumpkin puree, eggs, oil, sour cream, water, sugars, vanilla, and mix until well blended.

Add in flour, baking soda, salt, cinnamon and pumpkin pie spice. Mix until just combined

Divide between two loaf pans and bake in oven for about 50 minutes or until toothpick comes out clean.

Cool for 15 minutes in pan and then remove and finish cooling on rack.

Need some help figuring out what’s for dinner tonight?

Come join our Facebook Group!  Join hundreds of others who love sharing dinner time ideas.  You don’t want to miss out on the fun!

You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too!  Join the Family Dinner Table today.

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Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

Latest posts by Leigh Anne (see all)

Source: https://www.yourhomebasedmom.com/pumpkin-chocolate-chip-bread/

[moonstew16-blog]

Low Carb Fish Pies

I received a beautiful box of fish the other day from Seafresh Quality Foods.   I had been contacted by them and asked I would like to try some of their products and review their service, etc.  I am wanting to eat more fish at the moment, so I said sure. 

Seafresh is an online fish monger, which sells quality fish, seafood, poultry and meat. They have access to some of the best quality products from Britain and around the world, largely due to the good relationships they have fostered with their suppliers since 1996, when they began with the very simple concept of selling high quality frozen foods to their customers right in the comfort of their own homes.   

I have to say right from the outset I have been extremely impressed with their customer service.  Rhoda their Customer Service Rep was in touch with me through the whole process of ordering and delivery, and checked back afterwards to make sure that it got to me in a timely manner and was up to standard. I was given a one hour delivery slot (delivery is by DPD) and it arrived bang on time, and was really packaged well.

I was really impressed with the packaging all together.  Not only was it in a very sturdy box, but inside it was packed inside a woolcool bag which is completely reusable and recyclable. Woolcool is made from excess sheep wool and it can go straight into the compost bin or if even better it can be re-used for things like hanging baskets, potted plants, insulating, even cushion fillers! It was also packed with dry ice, which was clearly labelled for safety.   

There were cooked Shrimps, raw King Prawns, Undyed Smoked Haddock, Cod Loins, Haddock Loins and Salmon Fillets.  I was so impressed with the packaging of everything. All arrived frozen solid and ready to pop into the freezer.  Each fish package was double bagged as well, and perfectly labelled not only with the contents, but also with basic  cooking instructions!

I am really impressed.  This is a quality product, responsibly  & sustainably resourced, and it shows. 

There is more to fish than most people know like the cut, portion size, the glaze on the fish ( amount of water glaze added), how it’s frozen. Their fish is all individually quick frozen, right at sea.  Air Blast frozen within four hours.  The amount of time it takes to freeze fish can really affect the taste, with some places taking up to 48 hours before it is frozen at the docks.  Being quick frozen means that this fish tastes really fresh, and I can say that it is fabulously tasty fish!  I also really love that each piece is individually frozen so that I can take out only as much as I need at any one time.

Today I wanted to cook Low Carb Fish Pies for us. One each and so I only needed small portions of fish as altogether it comes to a lot of protein.  I used one smoked haddock fillet, one each cod and haddock loin and one salmon fillet. Then for Todd I added some King Prawns.  The fish loins are perfectly sized and meaty, as is the salmon. I cooked each piece according to the package directions. Todd was really excited about the King Prawns, as it is not something we have very often in our home.

This fish pie recipe is quick and easy. You cook all of the fish first and then break it up into individual casserole dishes. I did only two servings, but you can easily double everything up to serve more people.

The sauce is a simple one, requiring only minimal cooking. It is basically just cream, cream cheese, half an egg yolk, Dijon mustard and some seasonings.  This cooks quickly in less than 2 minutes in the microwave. 

This gets poured over the fish in the casseroles  . . .  you might not think it is much, but trust me when I tell you it is ample.

Most low carb fish pies will use cauliflower mash for the topping, but I didn't want to do that.  I wanted something crunchy and so I used filo pastry.

I brushed it with an egg wash (using the other half of the egg yolk) and scrunched it up, putting one scrunched up sheet on top of each casserole.

 I lightly dusted it with some Parmigiana Reggiano Cheese which gives you a lot of flavour from only a tiny bit.

10 to 15 minutes is all the time you need to cook it, in a hot oven, which crisps up that filo pastry really well and gets the sauce bubbling.  Because it is such a short time, the fish doesn't over-cook.  It is in short  . . .  perfect!

Perfectly delicious!  I served it with a mix of steamed vegetables  . . .

Asparagus and broccoli  . . .  both of which go really well with fish.  I added some boiled new potatoes for Todd because he isn't on any kind of diet and loves his potatoes!

Just look at how perfectly that fish is cooked  . . .  not dry in the least.

And that sauce is amazing.  Just the right amount of flavour without taking anything away from that beautiful fish!

Yield: Serves 2 generously

Author: Marie Rayner

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Low Carb Fish Pies

Delicious, low carb and easily doubled to feed more people. Quick and easy as well.

ingredients:

For the fish:

1 piece of smoked haddock (6 ounces)

1 cod loin (5 ounces)

1 haddock loin (5 ounces)

1 skinless salmon fillet (5 ounces)

several king prawns (optional)

For the Sauce:

60g full fat cream cheese (1/4 cup)

60ml double cream (1/4 cup)

2 TBS water

1 large free range egg, beaten and divided in half

1/2 tsp Dijon mustard

1/4 tsp onion powder

salt and black pepper to taste

To finish:

2 sheets filo pastry

finely grated Parmigiana Reggiano cheese

instructions:

First prepare the fish. Simmer the smoked haddock in some water for about 5 minutes until done. Remove and set aside to cool. Poach the remaining fish fillets in a clean pot of water until the fish flakes easily with a fork. Remove with a slotted spoon and set aside to cool. Add the prawns(If using) to the water and cook until pink. Scoop out and set aside to cool.

Have ready two buttered individual casserole dishes. Remove the skin from the smoked haddock and discard. Break the haddock into the buttered dishes, dividing it between the two. Likewise, break the remaining cooked fish into large bits and divide between the casseroles. Top with prawns if using.

Preheat the oven to 200*C/400*F/ gas mark 6.

To make the sauce, put the cream cheese, double cream and water into a measuring beaker. Warm in the microwave on high for 30 seconds to melt the cheese. Remove and whisk. Add half of the beaten egg yolk, tempering it with a bit of the warm mixture if necessary. Return to the microwave and cook on high for 30 second intervals, whisking well after each, until smooth and thickened. Whisk in the Dijon mustard, onion powder and salt and black pepper to taste. Divide between the two casserole dishes, pouring half over each to cover the fish. Press lightly so that it reaches the bottom.

Unroll two sheets of filo pastry. Beat a bit of water with the remaining egg yolk and brush over each sheet. Crumble the sheets and place one on top of each casserole dish. Grate a bit of the cheese on top and place the casseroles onto a baking sheet. Bake in the preheated oven for 10 to 15 minutes until the pastry is crisp and golden brown and the pies are heated through. Serve hot.

I worked out the calorie count for the 800 fast diet. It comes in at 487cal per serving, which means I was bang on eating only half the serving myself. (approx 245cal) The carb count per full serving 10.37g.  All told (for a full serving) it was 64% Protein and 5 % Carb. So not too bad. And it was delicious!  

Overall I am very impressed with Seafresh.  Their products and service are outstanding.  I would highly recommend them to anyone.  I see a Kedgeree in our future with some of that smoked Haddock, which is something I haven't done on  here yet, but have always wanted to.  Watch this space.  There is still a whole lot of goodness to come!

A few things about Seafresh:

Same Day dispatch on orders received before 1 PM.

All packages are carefully hand packed.

Free delivery on orders above £50, £8 on orders below that amount. 

Responsibly and sustainably sourced.

Air Blast Frozen at source within 4 hours of being caught.

Wide variety to choose from. 

Do check them out on their website to find out more. Follow them on Facebook, Twitter and Instagram.

Note - Although I was gifted with product free of charge for the purposes of review, I was not required to write a positive review in exchange, nor would my integrity allow me to recommend anything if I did not truly like it. Any and all my opinions are my own entirely.

Source: https://theenglishkitchen.blogspot.com/2019/07/low-carb-fish-pies.html

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A new FREE eCookbook!

At the Low Carb Denver conference I felt like I found my tribe.

Finally.

All these other people who love eating low carb as much as I do.

Who don’t see it as a crazy fad.

Who understand the science.

And all the benefits.

Especially for diabetics like me, who don’t have great blood sugar control.

It made me realize that it’s time for a change in my business.

Of course I still want to help people simplify eating well.

To use less ingredients.

And make their lives easier.

BUT

I also want to help people to eat healthier.

To enjoy the freedom and deliciousness of Low Carb.

And so I’ve expanded and updated my FREE eCookbook!

It now has 29 simple 6-ingredient recipes.

They’re all low carb.

They all use wholefood ingredients.

And it should go without saying that they’re all delicious!

Here’s a sneak peek inside…

‘Stonesoup FREE’ contains some of my best simple, low carb, wholefood recipes. Including…

Enter your email below to download your FREE eCookbook…

And as always have fun in the kitchen!

Especially when you step away from the carbs :)

With love, Jules x

Tags: 6-ingredients, ebook, free, low carb, simple, wholefoods

Source: https://thestonesoup.com/blog/2019/06/03/free/

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Four Fabulous Recipes for Chicken with Soy Sauce (Slow Cooker or Pressure Cooker)

These Four Fabulous Recipes for Chicken with Soy Sauce include some very tasty soy sauce and chicken combinations; these soy sauce chicken recipes are so good you may think you’re dining out! 

Click here to PIN Four Fabulous Recipes for Chicken with Soy Sauce!

Click for The BEST Instant Pot and Slow Cooker Teriyaki Chicken Recipes!

I think most people love a dinner with Asian flavors, and this collection of Four Fabulous Recipes of Chicken with Soy Sauce that we’re featuring for Friday Favorites this week will give you a variety of options for an Asian chicken dinner.  I love to find recipes that I immediately want to make over and this updated post includes a variety of  Instant Pot and Slow Cooker recipes with mouth-watering tender chicken with soy sauce and other flavorings. You will want to make one of these for dinner tonight!

All photos are copyrighted to the site that posted the recipe. Just click the recipe name under any photo to see the complete recipe on that site.

For Instant Pot Soy Sauce Chicken Bowls from The Wok of Life, you’ll use skinless-boneless chicken thighs that come out tender and infused with that soy sauce goodness. The Instant Pot makes this incredibly easy.

Instant Pot Sweet Soy Chicken Thighs from A Spicy Perspective features ultra moist tender chicken paired with a salty-sweet sticky glaze. This is a delicious winning dish your family will love!

Lydia says this Slow Cooker Soy-Braised Chicken from A Perfect Pantry is so delicious you will want to double the recipe! You can serve this served over rice, wrapped in lettuce, or whatever way you like. This needs to be be in my meal rotation!

Easy, delicious Instant Pot Ginger Soy Chicken from Rasa Malaysia is an Asian braised chicken with ginger and soy sauce. It includes only 4 main ingredients and takes only 8 minutes in the Instant Pot to have this ready for dinner!

More Tasty Chicken in the Slow Cooker or Instant Pot: Use the Index Page for Chicken to see all the Slow Cooker Chicken or Pressure Cooker Recipes that have been featured on this site!

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Source: https://www.slowcookerfromscratch.com/slow-cooker-soy-braised-chicken-fro/

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10 Essential Vegan Summer Recipes

Summer brings an interesting dilemma: The sun is out, the temperature is hot (in the sweltering South, at least), and the last thing you want to do is heat up your kitchen cooking. But…summer also brings an abundance of fresh fruit and vegetables, and you owe it to them (and yourself) to cook them.

Most of us who love food, especially fresh summer produce, wind up doing more cooking that we might expect to in the summer. Blame it on all the lovely watermelons at the farmers’ market, all the peppers, zucchini, and eggplant being left on our porch by some anonymous gardener. We can’t resist making jalapeño pickles and even watermelon rind preserves. 

We kick off summer here in the States with a celebration, Independence Day, that demands lots of cooking: veggie burgers to go on the grill, potato salads and baked beans, fruit-filled desserts. So whether you’re looking for great recipes to use your summer produce or perfect picnic/cookout foods for the Fourth of July, I’ve got you covered with these ten essential vegan summer recipes.

Whether you're cooking for a crowd or for yourself, you'll love these classic warm weather recipes.

It's so much easier than you think to whip up your own vegan hot dogs. Make them ahead of time and toss on the grill at your next cookout.

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These delicious, smoky burgers are another great make-ahead and grill recipe.

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Jackfruit adds an amazing texture to these vegan ribs. Make them in the oven and reheat on the grill.

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No picnic is complete without potato salad. This oil-free version is light and tangy and the perfect complement to any vegan main dish.

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Pineapple adds sweetness to this classic picnic side dish.

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If you prefer cold dishes during the summer, you have to try my favorite quinoa salad, sparkling with the flavors of lime juice and fresh tomatoes.

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Looking for an easy way to prepare all that yellow squash your garden generously supplied? This is the easiest, most flavorful recipe I have found. And it also works with zucchini!

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Eggplant is another plentiful summer vegetable, and the good news is it makes wonderful casseroles, burgers, and sandwiches. Try this New Orleans favorite.

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Ripe, juicy peaches stand out in this easy, gluten-free dessert.

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Shredded zucchini adds moisture to these all-natural cake-like brownies. They're a great way to eat your veggies!

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For more, be sure to check out these recipes in my archives:

And follow me on Instagram to see what I’m cooking this summer!

Source: https://blog.fatfreevegan.com/2019/06/10-essential-vegan-summer-recipes.html

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No Cream of Soup King Ranch Chicken

Usually, I try to not share any dinner recipes during the summer that require the oven. No body was a hot house from cooking dinner in the oven. However, I had to share this recipe now.

I have had this recipe ready to be posted for 2 months now, but just haven’t gotten around to sharing it. With all I had going on in my life with work, family, and my dad sick with cancer – I wasn’t quite as organized as I normally was. So this recipe kind of got lost, but I am so excited to share it now even if it bakes in the oven.

I love king ranch chicken. It’s like a nice creamy chicken enchilada casserole that is full of flavor.  It also uses a can of cream of chicken soup. This recipe does not! You make your own creamy base with using butter, onion, spices, flour, and chicken broth.  Then it also gets some green chilies, Rotel, and sour cream mixed in for more flavor and creaminess.

This is a meal my family LOVED and it will be a regular that I make for sure. It is so full of flavor and I love the creamy base is prepared from scratch.

Print

Description

6 Tbsp butter

1/2 chopped yellow onion

3 garlic cloves, minced

1 Tbsp chili powder

1 Tbsp ground cumin

1 tsp kosher salt

freshly ground black pepper to taste

¼ cup flour

1 (14.5 oz) can chicken broth

1 (4 oz) can diced green chilies

1 (10 oz) can Mild Rotel Tomatoes, drained

1 ½ cups light sour cream

3 cups cooked diced chicken

2 cups shredded Monterey Jack cheese

2 cups shredded cheddar cheese

21 corn tortillas, cut into halves

Ingredients

Preheat oven to 375. Lightly spray a 9×13 baking dish with cooking spray and set aside. In a large skillet over medium heat, melt butter.  Add in the onion and sauté 10 minutes or until softened. Add in the garlic, chili powder, cumin, salt, and pepper. Cook 1 minute.

Sprinkle flour over the onion mixture, stirring constantly, about 1 minute. Whisk in broth and bring to a boil, stirring constantly. Boil for 2 minutes or until thickened then remove from heat.

Add green chilies, Rotel tomatoes, and sour cream and stir to combine. Add chicken and mix together. Place a single layer of 1/3 of the tortilla halves (slightly overlapping) to the bottom of prepared baking dish. Top with 1/3 of chicken mixture. Sprinkle with 1/3 of the cheeses. Repeat layers 2 more times.

Cover with oil and bake at 375 for 20 minutes. Uncover and bake 10 more minutes or until lightly browned. Let stand 10 minutes before serving. Serves 8.

Recipes adapted from Charlotte Shares.

Source: https://www.realmomkitchen.com/no-cream-of-soup-king-ranch-chicken/