Sunday, November 27, 2016

Chicken BLT Salad

Chicken BLT Salad
Recipe from: quarterpastnormal
Image credit: Frances
Chicken BLT Salad

“They’re easy, cheap, quick and filling. Plus, who doesn’t like bacon? I know I adore it.” Frances


2 small heads of romaine lettuce

2 Flat Out Flat breads

5 - 6 strips of bacon

2 small tomatoes

2 chicken thighs

salt and pepper


Cook your chicken thighs using your preferred method.

Chop your lettuce, tomatoes- set aside.

In a sauté pan, cook your bacon for about 10 minutes, until crispy.

You do not need to add anything to the pan, as bacon will render its own fat.

In your oven, toast your flat out bread for 10 minutes at 350.

Keep an eye on it.

This recipe is low carbs, diabetic friendly and if you omit the flat bread it is also gluten free.

Read more and enjoy this amazing recipe and many more when visiting quarterpastnormal

What's for Lunch: Cuban Sandwich

What's for Lunch: Cuban Sandwich
Recipe from: cubaninthemidwest
Image credit: Ivonne
What's for Lunch: Cuban Sandwich

“Soon after arriving in this country, the children were pulled front and center to translate. To our parents our second grade English was better than no English at all, but at seven years old, we barely had a grasp of our native Spanish! Ah, the frustration, the misinterpretation, the incomprehension, the futile attempts at communication. But alas, we had our Cuban Sandwich and we ate it too!” Ivonne


Cuban bread

Roast Pork (I made a Hormel boneless pork roast - onion and garlic flavor - threw it into a 
crock pot until done)

Sweet Ham, thick sliced

Swiss cheese

Dill pickles

Yellow mustard (optional)



To prepare the sandwich slice the bread horizontally and spread butter on both inside 

Lay the pickles on the bottom half followed by a layer of roast pork, then ham and Swiss 

You can spread mustard on the inside top half. 

Close the sandwich, spread a little butter on the top and place it on a Panini press (okay, I 
know you don't have one, but I bet you have a George Foreman grill which works the same, 
if not then place the sandwich on a hot (not too hot) lightly greased frying pan. Place a 
heavy iron skillet on top of the sandwich to flatten.)

The sandwich should be compressed to about 1/3 its original height.

Grill the sandwiches, until the cheese is melted and the bread is golden.

Slice the sandwich in half diagonally and serve.

Read more and enjoy this amazing recipe and many more when visiting cubaninthemidwest

Mi Cuba Libre

Cuba Libre
Picture credit: hamptonroadshappyhour

Mi Cuba Libre

“Many people have this cocktail ranked as high as #2 in the world's most popular drink category.  Almost everybody have it in their top 10. The name Cuba Libre, is Spanish for "Free Cuba", and has been around for well over 100 years. Now, with the big news of as yesterday, it takes another dimension in its name. Basically, it's a Rum and Coke with a hint of Lime.  It's a great party cocktail, and no bartending experience is needed.  It's just Rum, Coke, Lime Juice, and a big smile!” Maria


2 oz. Añejo 7 Years Havana Club Rum

6 oz. Cola

.5 oz. fresh Lime Juice



Pour the Rum into an ice filled Collins glass. 

Add the Cola and Lime Juice, and give it a good stir.  

Optional you can place a Lime wedge on the rim of the glass, insert a long straw, and get ready to enjoy this classic cocktail...Mi Cuba Libre!

Thursday, November 24, 2016

Young Coconut Roll Cake

Young Coconut Roll Cake
Recipe from: dailydelicious
Image credit: Jiraporn
Young Coconut Roll Cake

” I know that it's not easy for some people to find young coconut ^^, but if you can get it this cake is one of the best way that you can use it.” Jiraporn


90 g .............................. Cake flour

1/2 tsp .......................... Baking powder

50 g .............................. Granulated sugar

1/8 tsp .......................... Salt

3 ................................... Egg yolks

50 g .............................. Rice bran oil

75 g .............................. Milk

1 tsp ............................. Coconut liquor (or 1/2 tsp vanilla extract)

4 ................................... Egg whites

1/8 tsp .......................... Cream of tartar

60 g .............................. Granulated sugar (B)

Seven minutes frosting:

210 g ............................. Granulated sugar

75 g ............................... Egg whites (about 2.5 egg whites)

1/8 tsp ............................ Salt

1/8 tsp ........................... Cream of tartar

1 1/2 tsp ......................... Corn syrup (or light honey)

2 tsp ............................... Water

1 tsp ............................. Coconut liquor (or 1/2 tsp vanilla extract)


220 g ............................. Fresh young coconut meat (from 3 coconuts)


Preheat an oven to 180C.

Line 30x30 cm pan with baking paper.

Beat egg yolks and sugar (A) together.

Add rice bran oil and milk into the bowl, beat to combine.

Add Coconut liquor (or 1/2 tsp vanilla extract) into the bowl and beat to combine.

Sift flour, baking powder and salt into the bowl.

Beat to combine.

Beat egg whites until foamy, add the sugar (B) gradually and beat until firm peaks formed.

Mix 1/4 of the meringue into egg yolk bowl.

And fold the rest of the meringue into the bowl in 2-3 additions.

Fold until fully combine.

Pour into the prepared pan.

Tap lightly to remove large air bubble.

Bake for 14-15 minutes or until the top spring back when touch lightly.

Place another sheet of baking paper on top, and reverse the cake and remove the old 
baking paper.

Place another sheet of baking paper and reverse the cake again.

Roll the cake into cylinder and let it cool completely on a wire rack.

Scoop out the meat from the coconuts.

Place the meat over paper towel to remove excess water.

Put all the ingredients for seven minutes frosting in a bowl.

Beat to combine.

Place over a pan of boiling water, and beat with hand mixer for 7 minutes.

Remove from the heat and beat until cool slightly.

Spread the frosting over the cake.

 Place coconut meat over the frosting.

Roll the cake and tighten it with ruler.

Spread the frosting over the top and side of the cake, and sprinkle the coconut meat over 
the cake.

Refrigerate until set before serving.

Read more and enjoy this amazing recipe and many more when visiting dailydelicious

Sausage Stuffed, Bacon Wrapped, Pork Tenderloin with Roasted Apples & Cider Sauce

Sausage Stuffed, Bacon Wrapped, Pork Tenderloin with Roasted Apples & Cider Sauce
Recipe from: someoneleftthecakeoutintherain
Image credit: THE blonde bomber

Sausage Stuffed, Bacon Wrapped, Pork Tenderloin with Roasted Apples & Cider Sauce

“For some options – for the filling you could substitute feta with goat cheese, or omit all together.” THE blonde bomber



2 tablespoons unsalted butter

1/2 large yellow onion, chopped

3 garlic cloves, minced

1 pound sausage, casings removed

1 tablespoon fresh rosemary, chopped

1 medium Granny Smith apple, cubed

1 cup portabello mushrooms, roughly chopped

1 teaspoon salt

1/4 teaspoon black pepper

4 ounces cream cheese, softened

1/2 cup sour cream

4 ounces feta cheese, crumbled


3 1/2 – 4 pound pork loin

16 slices bacon, I used 13, 6×7, depending on the size of your roast

4 medium apples, quartered, I used Fuji

3 tablespoons unsalted butter

1 cup hard cider



In a large skillet, over medium heat, melt butter. 

Add onion and cook until soft and lightly golden, about 5 minutes. 

Add garlic, sausage, rosemary and apples; cook, stirring occasionally. 

Stir in salt and pepper.

Remove from heat and allow to cool completely.

In a small bowl, combine cream cheese, sour cream and feta; set aside.


To butterfly, put pork loin on a work surface with short end facing you.

Holding a long, thin sharp knife parallel to work surface and beginning along one long side, 
cut 1/2″ above underside of roast.

Continue slicing inward, pulling back the meat with your free hand and unrolling the roast 
like a carpet, until the entire loin is flat.

Cover with a sheet of plastic wrap.

Using a meat mallet, pound to an even thickness.

Uncover pork, spread cheese mixture evenly over loin, leaving a 1 inch border. 

Evenly distribute sausage mixture over cheese. 

Roll pork into a tight cylinder. 

Tie roast securely with kitchen twine in 1″ intervals. 

Wrap bacon lattice over roast.

Preheat oven to 400°. 

Place tenderloin in roasting pan. 

Scatter apples around roast. 

Add cider and water to pan. 

Roast pork until an instant-read thermometer inserted into center of loin registers 140°, 

Read more and enjoy this amazing recipe and many more when visiting 

Wednesday, November 23, 2016

Stuffed Turkey Breast

Stuffed Turkey Breast
Recipe from: livingthegourmet
Image credit: Catherine
Stuffed Turkey Breast

“Almost by its very nature, the holiday season simply insists that we the focus on the ‘big things.’ The ‘big days,’ the intentional memory-making, the long lists of guests and the pressure to ‘impress’ them, and of course the attempts to uphold family tradition while at the same time trying leave one’s own mark. There are shopping lists to be filled, menus to be planned, and a seemingly endless array of ‘busy work’ to be done all in preparation for these ‘big’ holidays.” Catherine


3 lb. split turkey breast

For the Turkey Rub:

½ tsp. ground cumin

½ tsp. ground coriander

½ tsp. dried oregano

Dash of ground nutmeg

¼ tsp. salt

¼ tsp. black pepper

2 tbs. olive oil

For the Stuffing:

2 stalks of celery - chopped

3 cloves of fresh garlic – chopped

¼ cup of fresh Italian Parsley – chopped

¼ cup of fresh cilantro – chopped

¼ cup of chopped dried apricots

¼ cup of chopped dried cherries

½ cup of plain bread crumbs

3 tbs. fresh lemon juice

¼ cup of honey

½ tsp. salt

½ tsp. black pepper


For the Turkey Rub:

Combine all of the ingredients for the rub in a small bowl and mix.

Gently message the turkey breast with the rub.

For the Stuffing:

Gently lift the skin of the turkey breast and gently push the stuffing mixture under the skin.

Preheat Oven 325 degrees F.

Place the prepared turkey breast in a baking dish.

Bake for 1 ¼ hours or until the meat thermometer reads 175 – 180 degrees F.

Let the turkey rest for 12 – 15 minutes before carving.

Next, I like to put together a quick from-scratch gravy, and usually pair the turkey breast 
either with roast potato wedges or baked sweat potatoes.

Enjoy the Love!

Read more and enjoy this amazing recipe and many more when visiting livingthegourmet

Boston Market Chicken Pot Pie

Boston Market Chicken Pot Pie
Recipe from:
Image credit:
Boston Market Chicken Pot Pie

“Try these easy to make recipes from some of your favorite restaurants.”


1 cup half and half

1 cup chicken broth

3 tablespoon all purpose flour

2 cup shredded, roasted, skinless chicken breast

2 cup mixed frozen vegetables, thawed

2 tablespoon chopped fresh flat-leaf parsley

2 tablespoon chopped chives

1 teaspoon chopped fresh thyme

1 teaspoon lemon juice

1 teaspoon salt

1/2 teaspoon grated lemon zest

1/2 teaspoon freshly ground black pepper

1 (half of a 14.1 oz. pkg.) ready-to-use refrigerated pie crust


Heat oven to 425 degrees.

In a medium saucepan, whisk together half-and-half, broth, and flour.

Bring to a boil, then reduce heat and simmer, stirring frequently, for about 4 minutes or until 
mixture is thick.

Stir in chicken, vegetables, parsley, chives, thyme, lemon juice, lemon zest, salt, and 

Cover and keep warm.

On a lightly floured surface, roll out pie crust into a circle 11 inches across.

Cut evenly into 4 parts.

Divide pie filling among four 10-ounce ramekins.

Drape crusts over tops and fold edges down over rims.

Cut an X into center of each pie to vent.

Bake 25 minutes, until pastry is browned and filling is bubbly.

Cool 5 minutes before serving.

Read more and enjoy this amazing recipe and many more when visiting

Chocolate Chip Cookies

Chocolate Chip Cookies
Recipe from: whats4dinnertonite
Image credit: Becky
Chocolate Chip Cookies

“Warm, freshly baked Chocolate Chip Cookies are pure comfort food and these cookies taste as great as they look.” Becky


2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (I use 
chocolate chips)

Sea salt.


Sift flours, baking soda, baking powder and salt into a bowl.

Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very 
light, about 5 minutes.

Add eggs, one at a time, mixing well after each addition.

Stir in the vanilla.

Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.

Drop chocolate pieces in and incorporate them without breaking them.

Press plastic wrap against dough and refrigerate for 24 to 36 hours.

Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees.

Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, 
making sure to turn horizontally any chocolate pieces that are poking up; it will make for a 
more attractive cookie.

Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.

Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.

Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches 
the next day.

Eat warm, with a big napkin.

Read more and enjoy this amazing recipe and many more when visiting whats4dinnertonite

Tuesday, November 22, 2016

Summer Protein Pasta

Summer Protein Pasta
Recipe from: eatmedelicious
Image credit:  
Summer Protein Pasta

“Now, we all know that lentils are a great source of protein and dietary fiber, copper, phosphorus, and manganese.”  


Organic Red Lentil Rotini - 16 ounces

Scallions - 2

Fresh basil 3-4 leaves

Mushrooms – 1 cup sliced

Celery – ½  cup chopped

Red bell pepper – ½  cup chopped

Sweet pea – ½ cup

Broccoli – 1 cup small florets

Tomato  – 1 cup chopped

Sundried tomato – ½ cup sliced

Salt – 1 Tbsp, or by taste

Pepper – 1 Tbsp (fresh crushed)

Oregano – 1 Tbsp dried, or fresh

Sage – 1 Tbsp dried, or fresh

One handful of spinach big chunky leaves


In a skillet (i like to use cast iron for flavor and some extra iron) add a tiny bit of water and 
cook all these ingredients except for spinach about 3-5 minutes on high until the water 

When cooked turn off the heat add spinach to get a tiny hint of steam and set it aside to cool down.

Mix in 2 Tbsp Olive Oil and juice from 1/2 lemon.

On a cutting board chop 1-2 scallions, fresh basil 3-4 leaves thin sliced and fresh mint 4-5 
leaves thin sliced.

Slowly blend in the pasta, scallions and the herbs.

You can always adjust the seasonings to your taste and use some fresh cherry tomatoes to 
garnish the plate.

 If you have leftovers you can eat it cold also.

Read more and enjoy this amazing recipe and many more when visiting eatmedelicious

Turkey Tetrazzini

Turkey Tetrazzini
Recipe from: makebetterfood
Image credit: Kevin
Turkey Tetrazzini

“Looking for delicious way to use up leftover turkey? Try this incredible turkey tetrazzini recipe. You can either use store-bought egg noodles or you can make your own. If you have leftover roasted chicken, substitute chicken in place of turkey to make a delicious chicken tetrazzini.” Kevin

Ingredients and preparation:

Breadcrumb Topping

5 slices white bread

Place bread in a food process and grind into fine crumbs. Pour into a small 8x8 baking dish.

2 tablespoons butter, melted

1/8 teaspoon salt

Melt butter and pour over breadcrumbs. Sprinkle with salt and mix well.

Bake at 350°F until golden brown and crispy, about 15 minutes. Let cool on a wire rack.

⅓ cup Parmesan cheese

Once cool, add cheese to breadcrumbs and mix to combine. Set aside.


Increase oven to 450°F.

2 tablespoons butter

Melt butter in a large skillet over medium heat.

8 ounces white mushrooms, cleaned and thinly sliced

1 medium white onions, chopped fine

Sauté mushrooms and onions in skillet, stirring frequently, until fragrant and liquid from 
mushrooms has evaporated, about 10 to 15 minutes.

¼ teaspoon salt, or to taste

1/8 teaspoon pepper, or to taste

Season with salt and pepper to taste. Transfer to a large bowl and set aside.


4 quarts water

Bring water to a boil in a large stock pot.

1 pound spaghetti or fresh egg pasta

1 teaspoon salt

Add salt and pasta to water and cook until al dente, about 10 minutes. Drain and add to 
bowl with reserved vegetables.

Béchamel Sauce

4 tablespoons butter

Melt butter in a small saucepan over medium heat.

¼ cup unbleached all-purpose flour

Whisk in flour and cook until flour turns golden, about 1 minute.

2 cups turkey stock or chicken stock

Slowly add turkey or chicken stock, whisking constantly to combine.

Simmer until mixture thickens, about 5 minutes. Remove from heat.

¾ cup Parmesan cheese

3 tablespoons dry sherry

2 teaspoons lemon juice

1 teaspoon dried thyme

¼ teaspoon fresh grated nutmeg

Add cheese, sherry, nutmeg, lemon juice, and thyme to béchamel sauce.

Assembly and Baking

reserved vegetables and pasta

reserved béchamel sauce

Pour sauce into bowl with the reserved mushrooms, onions, and cooked pasta.

4 cups leftover cooked turkey (or chicken), cut into 1/4-inch pieces

2 cups frozen peas

Add turkey and peas to bowl and mix well to combine.

1 tablespoon butter

Grease a 13x9 baking dish. Pour filling into prepared baking dish.

Reserved breadcrumbs

Sprinkle breadcrumbs over dish and spread until evenly coated.

Bake at 450°F until breadcrumbs have browned and filling is bubbly, about 12 to 15 minutes.

Remove from oven and serve.

Read more and enjoy this amazing recipe and many more when visiting makebetterfood
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