Categories
HEALTHY

Spicy Mushroom Rice

Before you think this Spicy Mushroom Rice is just another average side dish, just give me a minute and let me explain how good it is.

It’s like the side dish that can turn into the whole dinner good. Just double the recipe when you make this because the leftovers are amazing.

You could add shredded chicken to the leftover rice, ground pork or beef and a little teriyaki sauce…or some black beans too keep it vegetarian.

You have to let the mushrooms get nice and browned, that’s definitely key to this recipe. As far as the “spicy” goes, I stuck to one jalapeno for this recipe but I definitely wouldn’t stop at one next time.

2 for sure, maybe even three.

Thanksgiving is crazy enough with the turkey and appetizers – this Spicy Mushroom Rice recipe is an easy to make (and make-ahead) side dish you won’t have to think about on the big day.

Wash your mushrooms, or brush them with a wet paper towel as they say, I’m not gonna lie – I wash them. Have you ever seen how much dirt is on those things? I don’t think a damp paper towel really gets them clean.

Slice them up pretty thin and throw them in a skillet with a couple tablespoons of butter. Let them brown up really good, this will take about 10 minutes.

Spicy Mushroom Rice
Spicy Mushroom Rice

Ingredients

  • 4 c. of cooked white rice
  • 10 oz. white or button mushrooms
  • 2 T. butter
  • 1 shallot, sliced
  • 1 jalapeno, diced
  • ¼ c. marsala wine
  • 1 T. soy sauce
  • 1 t. salt
  • ¼ t. fresh ground black pepper

Instructions

  1. Start by melting the butter in a large skillet over medium-high heat.
  2. Add in the sliced mushrooms and let brown, stirring, for 10 minutes.
  3. Next add the shallot, jalapeño, salt and pepper and let cook for another minute or two.

You can find complete recipes of this Spicy Mushroom Rice in mantitlement.com

Categories
HEALTHY

Greek Grilled Chicken & Hummus Wrap

Lately I’ve been thinking, I need more wraps in my life! I rarely make them and that needs to change. They are basically a big giant taco and I’m obsessed with tacos so they should be a regular on my menu. This Greek Chicken and Hummus Wrap is so easy to make yet it’s so incredibly flavorful and delicious! I opted to go with a homemade hummus because I always have everything on hand to make hummus, but if you are looking to make these quicker you can definitely just go with your favorite store-bought hummus. Then if you are wanting to go the other route and do everything from scratch you could make a homemade Greek vinaigrette to toss with the chicken. You could also make these into more of a gyro style wrap by swapping out the hummus for tzatziki, I did however love the hummus on these so try it this way at least once. I love Greek and Mediterranean food because of all it’s bright fresh flavors and these wraps are no exception to that. I loved everything about them and I’ll definitely make them again and again for an easy weeknight meal!

Greek Grilled Chicken & Hummus Wrap
Greek Grilled Chicken & Hummus Wrap

Ingredients

  • 1 1/2 lbs bonless skinless chicken breasts
  • Olive oil
  • Salt and freshly ground black pepper
  • 6 Tbsp Greek vinaigrette dressing
  • 4 (10-inch, burrito size) flour tortillas (wheat, low carb or spinach is fine)
  • 3/4 cup hummus, store-bought or homemade (homemade recipe in notes below)
  • 3 cups chopped romaine lettuce
  • 2 medium roma tomatoes, diced
  • 1 medium cucumber, peeled and diced
  • 1/2 cup (2.5 oz) feta cheese, crumbled

Directions

  1. Preheat a grilled over medium-high heat to 425 degrees. Pound chicken to an even thickness using the flat side of a meat mallet. Brush chicken breasts lightly with about 1 Tbsp olive oil, season with salt and pepper. Brush grilled grates lightly with oil, and grill chicken, rotating once halfway through cooking, until it registers 165 in center on an instant read thermometer, about 6 – 8 minutes. Transfer to a plate, cover with foil, let rest 10 minutes then dice into cubes. Transfer chicken to a bowl, pour vinaigrette over chicken and toss to evenly coat.

You can find complete recipes of this Greek Grilled Chicken & Hummus Wrap in cookingclassy.com

Categories
HEALTHY

Asparagus Sweet Potato Chicken Skillet

This Asparagus Sweet Potato Chicken Skillet recipe is a delicious healthy and easy to make meal that will be on your dinner table in less than 30 minutes. This is a gluten-free, paleo and perfect for your busy weeknight dinner.

I had to start this post saying thank you for all the emails I got from my last post when I was talking about my sleepless night. You guys were so sweet. I really appreciate all the suggestions and advices. You mamas are AWESOME!! Like many of you said he will sleep better soon. Well he is already better because it’s been about two nights that he sleeps for two hours straight on his crib. I can’t believe it. I consider it a great start. Let’s try to be positive, correct?

Now let’s talk about today’s recipe, which is so delicious, easy to make, gluten-free and also paleo friendly. This asparagus and sweet potato with chicken is a great combination of flavors and perfect for a quick and healthy weeknight dinner.

The good side of this recipe is that it only has three ingredients, which are chicken, sweet potato and asparagus because technically salt, pepper and red chili flakes we don’t count as ingredients, right? Another good point about this recipe is that it will be ready and on your dinner table in less than 30 minutes.

So, grab your skillet, wood board and your chef knife and chop all the ingredients because it will be the only hard work you will have. Awesome!! It is easy as pie! Believe me!

Ingredients:

  • 1 lb. boneless chicken breasts
  • 1 tablespoon olive oil
  • Salt and pepper
  • 3 garlic cloves, minced
  • 1 medium sweet potato, peeled and diced
  • ½ cup chicken broth or water
  • ½ lb (225 g) fresh asparagus (the spears should be cut at a diagonal in 1 and 2 inch pieces)
  • ½ teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon red chili flakes

Instructions

  1. On a plastic board, cut the chicken into small pieces and season with salt and pepper.
  2. In a skillet over medium heat, add olive oil, garlic and chicken. Sauté the chicken for about 7-10 minutes or until it is cooked though. Don’t forget to stir well. Set chicken aside.
  3. In the same skillet, add sweet potato and chicken broth.
  4. Cook for about 7-10minutes or until the sweet potato is cooked.

You can find complete recipes of this Asparagus Sweet Potato Chicken Skillet in primaverakitchen.com

Categories
HEALTHY

Caramelized Onion, Bacon and Spinach Pizza

Are you ready to try a new exciting spin on pizza? I know that I always game seeing as pizza is one of my favorite foods. I will never get tired of it and since the topping options are endless I never have to get bored of it.

This is a topping combinations you simply have to try! Even if you don’t love onions you will most likely still love this pizza. Since the onions are caramelized it really just tones down that harsh bite they can have, it mellows out their bold flavor and even brings out some sweetness in them. Then when you pair that with salty, crispy bacon, fresh spinach and melty mozzarella and parmesan cheese you have got a rave worthy pizza. You know, the kind your guests will be talking about for years.

Trust me, you don’t want to miss out on this fabulously gourmet and perfectly flavorful pizza! It’s one I will make time and time again!

Ingredients

  • 1 lb pizza dough homemade or store bought
  • 7 slices bacon (7 oz), cooked and chopped
  • 3 Tbsp olive oil, divided
  • 8 oz baby spinach
  • 1 large red onion, sliced 1/4-inch thick slices
  • Salt and freshly ground black pepper
  • 1 tsp granulated sugar
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp butter
  • 1 large clove garlic
  • 2 Tbsp flour
  • 3/4 cup milk
  • 6 oz low-moisture mozzarella cheese, shredded
  • 2 oz parmesan cheese, finely shredded

Directions

  1. Preheat oven to 475 degrees.
  2. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add spinach and saute just until wilted. Transfer to several layers of paper towels and squeeze some of the excess liquid from spinach, set aside.
  3. Add another 1 Tbsp olive oil to skillet and set over medium heat. Add onions, season lightly with salt and saute 10 minutes. Add sugar and cook until they begin to caramelize, about 5 – 10 minutes longer, adding a few tbsp water as needed to prevent them from drying and burning. Stir in balsamic vinegar and cook 1 minute longer, set aside.
  4. Shape pizza dough into a 12-inch round over a lightly floured sheet of parchment paper, leaving a larger rim around edge of dough for crust. Brush top with remaining 1 Tbsp olive oil and let rest 10 minutes.

You can find complete recipes of this Caramelized Onion, Bacon and Spinach Pizza in cookingclassy.com

Categories
HEALTHY

Spinach Stuffed Portobello Mushrooms

I love these stuffed portobello mushrooms – they are delicious and so pretty. They can work well as an appetizer when you host, or just serve them as a tasty side dish, as I did tonight.

Stuffed and baked portobello mushrooms can become soggy. To avoid sogginess:
1. Wipe clean, don’t wash them (they absorb water).
2. Pre-broil to release some of the water.
3. In the final stage of baking or broiling, broil or bake briefly, just until topping is browned. Baking too long will result in mushy mushrooms that have released their liquid into your filling. If that happens, the only thing you can do is to carefully drain the liquid, and place the mushrooms on paper towels to soak as much of the liquid as you can.

Ingredients

  • 4 Portobello mushroom caps, stems removed, wiped clean
  • Olive oil cooking spray
  • 1 teaspoon kosher salt, divided
  • ¼ teaspoon black pepper, divided
  • 10oz frozen chopped spinach
  • 2 tablespoons olive oil, divided
  • 1 small onion, finely chopped (6oz)
  • 1 tablespoon minced garlic
  • ¼ cup grated Parmesan

Instructions

  1. Preheat broiler, setting temperature to high. Set oven rack in the middle of the oven. Line a baking sheet with foil.
  2. Spray the mushroom caps with olive oil cooking spray on both sides. Sprinkle with ½ teaspoon kosher salt and ⅛ teaspoon black pepper. Broil 5 minutes on each side, or until just tender.
  3. Meanwhile, defrost spinach in the microwave according to the directions on the package (my package said to cut a small slit in the wrapper, place on a microwave-safe plate and microwave for 4-6 minutes). Place in a colander to drain. When cool enough to handle, press on the cooked spinach with your hands and extract as much water as possible out of it. Repeat this until you’re sure you can no longer extract more water.

You can find complete recipes of this Spinach Stuffed Portobello Mushrooms in healthyrecipesblogs.com

Categories
HEALTHY

Salmon Cakes

Delicious, flavorful salmon cakes make a quick, easy entree. I usually serve them with baked brown rice and steamed asparagus. They also make tasty leftover sandwiches – whole grain bread, Dijon mustard and tomato slices.

Ingredients

  • 2 (7.5 oz) cans wild Alaskan salmon, well-drained and flaked
  • 2 large eggs, lightly beaten
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons minced garlic
  • ½ medium onion, finely diced
  • ½ cup Italian parsley, chopped
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil for frying

Instructions

  1. In a large bowl, combine the salmon, eggs, lemon juice, garlic, onion, parsley, mustard, salt, thyme, and pepper.
  2. Brush the olive oil over a double-burner griddle (or two large skillets). Heat over medium-high heat, about 3 minutes.
  3. Using a ¼-cup measuring cup per cake, transfer patties to griddle.

You can find complete recipes of this Salmon Cakes in healthyrecipesblogs.com

Categories
HEALTHY VEGAN

STICKY SESAME VEGAN CAULIFLOWER WINGS

These Sticky Sesame Vegan Cauliflower Wings are the best veggie wings I’ve ever had! Loaded with a maple sesame flavor and spice, they are the perfect game day snack for vegans!

Sticky Sesame Vegan Cauliflower Wings? YES please! Confession time: there would’ve been way more wings in the pictures, but I kind of devoured them seconds after they came out of the oven. Happily so, burning the roof of my mouth and smiling in deep satisfaction. You see, this isn’t the first time I’ve made vegan cauliflower wings, so I knew to expect delicious, flavourful bites of pure sticky goodness. I was SO right. Shall we?

With Super Bowl Sunday around the corner, no doubt you’re preparing snacks even if you’re not that into the actual game. Personally, I just go along with the team my husband chooses. It’s pretty ironic since I played basically every sport under the sun from karate to football (soccer) to my all time favourite synchronised swimming. I can watch and get ANY sport within 10 minutes, but for some reason when it comes to American Football I get so wrapped in all the delicious food that it’s been explain to me about four times but all I hear is “crunch crunch”. Oops.

I doubt this year will be any different, especially if I’m nibbling on these babies. Vegan cauliflower wings are what have been “missing” from the vegetarian world for years, but are definitely here to stay. They taste JUST like regular wings. Without sauce, they are crunchy on the outside and soft on the inside, and with sauce they are EVEN better.
I decided to go with a sweet and spicy sesame sauce for these wings, and they are sticky, soft on the outside, and unbelievably divine. The spice has just the right amount of kick, and the sweet sesame flavour takes it completely over the top. They are great for a meal or as a snack, and the best part? You can show down basically a million of these without any guilt. It’s also completely gluten free, so you can serve these to all your guests despite their dietary specifications. PRETTY sure that qualifies as a touchdown!

Ingredients

  • 1 small head cauliflower

Cauliflower Wings

  • 1/2 cup AP gluten free flour*
  • 1/2 cup almond milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes (½ if you want it very spicy)
  • 1 cup gluten free bread crumbs (seasoned with salt and pepper)

Sauce

  • 4 tablespoons maple syrup
  • 2 tablespoons liquid aminos
  • 1/2 teaspoon sesame seeds
  • 1/4 teaspoon ground black pepper
  • 3/4 teaspoon ground ginger
  • chopped scallions & sesame seeds, for garnish

Instructions

  1. Preheat oven to 450 degrees.
  2. Prepare a baking sheet by lining it with a silicone baking sheet or foil.
  3. Remove florets from the cauliflower (aka don’t use the stem).
  4. Chop the cauliflower into smaller pieces to resemble the size of wings.

You can find complete recipes of this STICKY SESAME VEGAN CAULIFLOWER WINGS in jessicainthekitchen.com

Categories
HEALTHY

Roasted Asparagus and Mushroom Carbonara

The other day I found myself thinking about making one of my favourite summer dishes, asparagus carbonara, and I thought that if I was making it anyways why not update the photos for the older recipe? I was all set to go when I remembered the roasted cauliflower and mushroom carbonara and I knew that a roasted asparagus and mushroom carbonara would be amazing since asparagus and mushrooms are such a fabulous combination! This carbonara recipe is pretty easy where you just need to cook the bacon while the vegetable roast and the pasta cooks and then you mix everything together with the sauce. As much as I enjoy the cauliflower version I think I like this asparagus one even better and it just screams summer!

Ingredients

  • 1 pound asparagus, trimmed and cut into bite sized pieces
  • 8 ounces mushrooms, quartered
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 8 ounces fettuccine (or pasta of choice) (gluten free for gluten free)
  • 4 ounces bacon cut into 1 inch pieces or 4 ounces pancetta, diced
  • 1 clove garlic, chopped
  • 2 eggs
  • 1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
  • plenty of fresh cracked black pepper
  • salt to taste
  • 1 tablespoon parsley, chopped

Directions

  1. Toss the asparagus and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing half way through.
  2. Start cooking the pasta as directed on the package.
  3. Cook the bacon in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.
  4. Mix the egg, cheese, pepper and salt and parsley in a bowl.

You can find complete recipes of this Roasted Asparagus and Mushroom Carbonara in closetcooking.com

Categories
AVOCADO HEALTHY

Cucumber, Tomato, and Avocado Salad

 

Instructions:

  • 1 English cucumber
  • 4 Roma tomatoes
  • 3 ripe avocados
  • ½ red onion
  • ¼ cup cilantro
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • 2 Tbsp. extra virgin olive oil

Directions:

  1. Place sliced cucumber, tomatoes, avocados, onion, and cilantro in a large salad bowl.
  2. Toss with olive oil, lemon juice, salt, and pepper.

You can find complete recipes of this Cucumber, Tomato, and Avocado Salad in buzzfeed.com

Categories
HEALTHY

Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette

Here’s one of my all time favorite spring salads! When creating this I was skeptical that it would be anything “wow!” worthy because there really isn’t a whole lot to it, it’s easy to make and it doesn’t require a lot of ingredients but sometimes the simpler things are some of the best, it was “wow!” worthy and then some. I mean when you start to lose track of how many plates of it you’ve dished up then it must be pretty amazing. It’s so good you’ll be like “what main dish?” Forget it all just give me a heaping bowl full of this! I loved every ingredient in this Asparagus, Tomato and Feta Salad and how surprisingly well it really all came together. When you add balsamic vinegar to anything you pretty much know from the get go that it’s going to be good, right? I love when I can make something healthy that I’m so excited about! Good for your body and good for your tastebuds. It’s kind of like the time my brother described sushi to me as “a party of flavors in his mouth” that’s what I’m going to go with on this one :). Another thing I really enjoyed about this salad were the textures and the contrast there, the crunchy roasted walnuts mixed in among the perfectly tender asparagus and the crisp, juicy bite from the tomatoes.

We get so used to the salads with some sort of lettuce that I think it can be easy to forget salads really don’t have to have lettuce. Yes of course I’ll always love a chopped salad or house salad with some sort of crisp lettuce to it but sometimes it’s just nice to have something different. Something out of the norm. With Easter just around the corner this would make the perfect side dish to your holiday gathering! And in the summer when you have fresh strawberries you can even try a sweet variation on this by replacing the tomatoes with strawberries – but be sure to try the tomato version at least once because it is oh so amazing! Yes, that’s right I’m raving about a salad. Try this, you won’t regret it!

Ingredients

Vinaigrette

  • 6 Tbsp balsamic vinegar
  • 1/4 cup olive oil
  • 2 tsp dijon mustard
  • 2 tsp honey
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper

Salad

  • 2 lbs fresh asparagus (preferably medium thickness), tough ends trimmed, remaining diced into 2-inch pieces
  • 1 (10.5 oz) pkg. grape tomatoes, halved
  • 2/3 cup chopped walnuts, toasted
  • 4 oz feta cheese, crumbled (scant 1 cup)

Directions

  1. Bring a large pot of water to a boil. Meanwhile prepare vinaigrette – add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.

You can find complete recipes of this Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette in cookingclassy.com