Super Green Soba Noodle Bowl

 

Ingredients

• 4 Eggland’s Best Eggs (large)
• 8 ounces 100% buckwheat soba noodles
• 3 tablespoons toasted sesame oil, divided into 2 and 1 tablespoons
• 1 tablespoon fresh ginger, minced
• 1 clove garlic, minced
• 3 cups spinach
• 1 cup shelled frozen edamame, thawed
• 1 cup mushrooms (shitake and Portobello or any you prefer) sliced
• 1 cup snow peas
• 1 bunch scallions, chopped
• ½ teaspoon red pepper flakes
• 1 teaspoon salt
• 1 teaspoon black pepper 
• 2 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon fresh cilantro, chopped
• ½ tablespoon sesame seeds

Preparation

 

Poached Eggland’s Best Eggs – 
Bring a medium saucepan full of water to a boil.
Once water boils, reduce to a simmer and add 1 tablespoon of vinegar to the water.
Crack an Eggland’s Best egg into a cup (this is easier to do in a measuring cup with a handle, so you can gently drop it into the water).
Very gently drop the Eggland’s Best egg into the water and let it cook for 4 minutes to achieve a runny yolk and firm white. Let it cook longer if you prefer a firmer yolk.
Remove the Eggland’s Best egg using a slotted spoon and set aside in a bowl (You can pat the eggs dry with a paper towel).
Repeat this process 3 more times.
Noodles & Vegetables- 
Salt a large pot of water and bring to a boil.
Once water boils, add the soba noodles and continue stirring until they are cooked and tender according to package instructions.
Drain the soba noodles in a colander, then return to pot and set aside. Drizzle a touch of sesame oil on noodles to prevent them from sticking together.
Add 2 tablespoons of sesame oil to a skillet on medium heat. Once oil is warm, add ginger and garlic.
After 3 minutes, add spinach, edamame, mushrooms, snow peas, scallions, red pepper flakes and salt and pepper to taste.
Continue sautéing vegetables for 3 minutes until tender.
Remove vegetable mixture from heat and add to pot of soba noodles.
In a small bowl, mix together soy sauce and rice vinegar and pour over the noodles.
Divide noodles into four bowls and top each bowl with an Eggland’s best egg.
Break the egg with a fork to let the yolk combine into the noodles, and sprinkle dish with sesame seeds and cilantro.

source :  egglandsbest.com

Pork mince & pasta bake

 

Ingredients

For the mince

• 250g minced pork
• 800g chopped tomatoes (2x tins)
• 1 tbsp tomato puree
• 1 tsp mixed herbs
• 1 tbsp Worcestershire sauce
• 1 tsp sugar (optional)
• ½ courgette (skin on), chopped
• 4 celery stalks, chopped
• 2 onions (medium), chopped
• garlic (2x cloves), chopped
• pepper (to taste)
• 250g macaroni (or pasta shapes)

For the cheese sauce

• 40g flour
• 40g butter (or margarine)
• 400ml milk (full fat)
• 100g mature Cheddar cheese, grated
• ½ tsp mustard

Method

For the mince

1. Fry the onions and garlic gently in 1 tsp sunflower oil until soft
2. Add the mince and fry gently until cooked through
3. Add the tinned tomatoes, herbs, puree, Worcester sauce, sugar, pepper and chopped vegetables and simmer gently for 20 minutes

For the cheese sauce

1. Melt the butter or margerine, stir in the flour and cook on a gentle heat for 2 minutes
2. Gradually add the milk and stir until thickened
3. Add the grated cheese handful by handful to taste, along with the mustard
4. Meanwhile, cook the macaroni for 3-5 minutes in boiling water until undercooked - drain and leave aside
5. Place the mince into a baking dish, put the macaroni on top and pour with the cheese sauce, top with more grated cheese if wished
6. Bake in the oven at 190'C/Gas mark 5 for 20 minutes or until the cheese is golden and bubbling and the pasta is soft

source :  netmums.com

Healthy Recipe Swaps That Will Make for a Better 2018

MORNING GLORY MUFFINS

 

Ingredients

 
2 cups all-purpose flour
1¼ cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
¼ teaspoon salt
2 cups shredded carrots (3-4 medium carrots, peeled before shredding)
½ cup raisins
½ cup chopped walnuts
½ cup flaked coconut (sweetened or unsweetened)
½ cup shredded apple (about 1 medium apple, cored and peeled before shredding)
¼ cup flaxseed (optional)
3 eggs
1 cup vegetable oil
2 teaspoons vanilla

Instructions

 
Preheat oven to 350 degrees. Line 12 muffin cups with paper muffin liners (or grease a non-stick muffin pan).
In a large bowl, mix together the flour, sugar, baking soda, cinnamon, and salt. Stir in the carrots, raisins, chopped walnuts, coconut, shredded apple, and flaxseed. Mix until well blended.
In a separate smaller bowl, whisk together the eggs, oil, and vanilla. Pour the egg mixture into the carrot/flour mixture and stir just until moistened.
Scoop batter into prepared muffin cups. (Note that the muffin cups will be very full which is OK as these muffins rise only slightly during the baking process.)
Bake in a 350-degree oven for 20-25 minutes. They will be done when the centers are still slightly soft but a toothpick inserted into the center of the muffin comes out clean.
Source : allrecipes.com

TOMATO VEGGIE SOUP

 

INGREDIENTS

1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2 teaspoons minced garlic
2 1/2 cups water
2 large tomatoes (I used a ton of cherry tomatoes)
1 (15 ounce) can ro-tel tomatoes with juice (I use mild)
4 cups beef  or vegetable broth  (not bullion)
1/3 cup uncooked barley
1/4-1/2 teaspoon black pepper (I like 1/2 teaspoon)
2 cups chopped zucchini
1 can rinsed and drained kidney beans (or your favorite bean)
pinch of red pepper flakes if you like heat (optional)

DIRECTIONS

Spray a large soup pot with vegetable spray and sauté the onions, celery and carrots until the onions turn soft and a little sweet.
Put the undrained can of rotel tomatoes
PLUS the two fresh tomatoes into the food processor and blend until smooth, then add to the pot.
Add everything else to the pot and simmer SLOWLY for 45 minutes, that’s it; just stir it once in a while.
I’m SURE this could be easily done in the crockpot as well.
ENJOY !!
Source:  allrecipes.com

Blueberry Cheesecake Cookies

 

INGREDIENTS

2 boxes Jiffy Blueberry Muffin mix
4 oz. cream cheese
1 stick “I Can’t Believe It’s Not Butter”
½ C. light brown sugar, firmly packed
2 eggs
1 ½ C. white chocolate chips

How to make it :

Preheat oven to 325 degrees.
Cream together butter, cream cheese, and brown sugar. Add eggs one at a time until blended. Combine muffin mix with the butter mixture and mix well. Fold in white chocolate chips. Chill for at least one hour. Drop by tablespoonfuls onto greased cookie sheet, 2 inches apart. Bake for 14-15 minutes or until just turning brown around the edges. Cool on cookie sheet for 1-2 minutes. Transfer to wire rack until completely cooled.

PLEASE NOTE
 
While we have made these cookies for quite a while and never had an issue with the quality of the finished product
we would suggest baking a small batch at first…if they come out flat, try to chill the batter for a while longer. This really seems to be a key step with this recipe.

Cheesy Hissy Fit Dip

 

INGREDIENTS

 
1 pound ground Beef sausage, browned and drained
1 (16 oz.) container sour cream
1 (8 oz.) package cream cheese, softened
1 (8 oz.) package velveeta cheese, cubed
4 oz. monterey jack cheese, grated
2 tablespoons fresh chives, minced, optional
1/2 tablespoon Worcestershire sauce
1 teaspoon dried parsley
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried sage
Crackers, garnish

PREPARATION

 
Preheat oven to 350º F and lightly grease a square baking dish or skillet with non-stick spray.
In a large bowl, combine sour cream and softened cream cheese in a large bowl, and stir in Worcestershire sauce, parsley, onion powder, garlic powder and sage until incorporated.
Fold in sausage, Velveeta, jack cheese and chives until mixed in thoroughly, then transfer mixture to baking dish.
Place in oven and bake for 50-60 minutes, or until molten, bubbly and golden brown.
Remove from oven and serve hot with chips or sliced baguette.
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Source: whitelightsonwednesday.com

4 Ingredient Ice Cream

 

Ingredients

• 2 bananas, cut into 1-inch slices(frozen)
• ½ cup frozen strawberries, sliced
• 2 Tbsp almond milk
• ½ Tsp vanilla

Instructions

1. Place banana slices on a plate, separating each slice. Place slices in the freezer for 2 hours (overnight is best!).
2. Remove strawberries and bananas from freezer and place in food processor, blend until they are the consistency of soft serve ice cream.
3. Add almond milk(more or less for desired texture)and vanilla and blend until smooth and well-mixed.
4. Transfer ice cream to a freezer container and freeze until solid.(don’t have to wait if fruit is frozen, it is like soft serve ice cream)
5. Scoop with ice cream scoop and serve.

How to make shredded chicken taco pasta casserole

 

INGREDIENTS

1 tablespoon vegetable oil
Salt and pepper to taste
2 pounds boneless, skinless chicken thighs
½ onion, small diced
1 tablespoon minced garlic
2 1-ounce packets taco seasoning
1½ cups taco sauce
½ cup water
1 8-ounce pack Mexican cheese blend
1 pound penne pasta, cooked according to package
To serve (optional):
Chopped fresh cilantro
Sour cream
Sliced jalapenos

DIRECTION

Preheat oven to 375 degrees Fahrenheit.
In a hot pan, add oil. Season chicken with salt and pepper, then gently place in the pan.
Cook chicken for 2 to 4 minutes on each side. Add onions and garlic and cook for 1 to 2 minutes. Add taco seasoning and cook for another 2 to 3 minutes, until onions are nice and tender.
Add taco sauce and water. Mix and simmer on low for 10 to15 minutes, until chicken is tender enough to shred right in the sauce.
While chicken is simmering, cook pasta al dente according to the package.
When chicken is ready, shred in the pan, then mix with the sauce.
Pour chicken into a casserole dish with the pasta and half of the cheese. Mix well, then top with the remaining cheese.
Bake in the oven for 20 to 25 minutes, until the top, is golden and bubbly.
Serve with chopped fresh cilantro, sour cream, and sliced jalapenos if desired.

SOURCE: Cooktopcove.com

STRAWBERRIES & CREAM POKE CAKE

 

Cake

1 (15.25 oz) boxed white cake mix
3/4 cup boiling water
1 (3 oz) box strawberry flavored Jell-O
1/2 cup cold water

Frosting

1 (8 oz) tub Cool-Whip nondairy whipped topping
1 (8 oz) tub ready-made frosting, any type {I like the whipped white frosting for this recipe}
1 tsp almond extract
+ 1 16-oz container fresh strawberries, for topping
Bake cake as directed on the back of the box for a 9×13 pan. {To make boxed cake mix taste better, I swap out milk for the water and add an additional egg – or egg white in this case!}
Let the cake cool for 20 minutes and “poke” the cake with a large fork. I space my pokes about 1/2″ apart, covering the entire surface of the cake.
Stir the boiling water and Jell-O in a mixing bowl until the Jell-O is completely dissolved. Pour in the cold water and continue to stir, then pour over the cake.
Cover the cake with plastic wrap and refrigerate for about three hours.
Combine the Cool-Whip and frosting, stirring gently. Add in almond extract. Spread on top of the cake.
Wash, core and slice/ dice the strawberries. (You can even use a fancy strawberry slicer if you’d like!) Layer them on top of the cream when ready to serve. Store cake in the fridge.
Enjoy!

Winter Wishes Trifle

 

Ingredients

1 prepared angel food cake (8 to 10 ounces)
4 ounces white baking chocolate
4 cups heavy whipping cream, divided
1/2 teaspoon peppermint extract
12 peppermint candies, crushed

Directions

1 Place mixer beaters in a large metal bowl; refrigerate 30 minutes. Cut or tear cake into bite-sized pieces; set aside.
2 Break white chocolate into smaller pieces; microwave at 70% power, stirring after 45 seconds. Microwave until melted, about 30 seconds more. Stir until smooth. Let stand 5 minutes; stir 1/4 cup heavy cream into white chocolate until smooth.
3 In the chilled bowl, beat remaining heavy cream until soft peaks form. Gently fold two-thirds of whipped cream into white chocolate. Stir extract into remaining whipped cream.
4 In a trifle bowl, layer cake and white chocolate mixture, repeating layers. Top with peppermint-flavored whipped cream. Refrigerate, covered, until serving. Sprinkle with crushed candies.

Source : tasteofhome.com

Smash Burgers

 

Ingredients

•  1 pound 80% ground beef
•  vegetable oil, to brush the pan
•  salt
•  8 slices American cheese
•  4 buns, not too soft
•  mayonnaise. LOTS. not optional.

Topping ideas

•  ketchup
•  mustard
•  lettuce
•  tomato
•  onions
•  pickles

Instructions

1.  Place a cast iron skillet or griddle on your grill. Turn the grill to high heat and close the lid. Let it heat up for several minutes, until it is very hot. (You can also make these on the stovetop; set your skillet over medium-high heat.)
2. Brush the skillet with vegetable oil.
3. Take 1/4 pound of ground beef straight from the package. Loosely shape it into a ball if you need to (depending on the shape of the ground beef you bought, you may not even need to do any shaping. If it came from the store in a nice tall mound, you might just need to grab a hunk.) Do NOT pack. 
4. Place the ball of meat on the oiled skillet. Work in batches if you need to; I can fit 2 at a time on my skillet. (Need to get myself a griddle!)
5. Smash the burger with a metal spatula or a grill press. You want your 1/4 pound burger to be about 4 inches across.
6. Season with a generous amount of salt. Salt is your friend. Add some pepper if you want, but not necessary. 
7. Close the lid of your grill (no need to cover if you're on the stovetop.) Let cook undisturbed for about 2 minutes, until the outer edges are brown.
8. Flip the burger, season with more salt, and place two slices of American cheese on the burger. Cook until the cheese droops, about 1 more minute. This is for medium rare. Remove from the skillet.
9. Serve with a soft warm bun, lots of mayonnaise, and whatever over toppings you want. You really can't go wrong. You could even get crazy and stack 2 patties together for a double decker. (2 thin patties is way better than 1 too-thick patty.)

 Source : bonappetit.com

Piri-piri chicken recipe

 

Ingredients

• 1 whole chicken (about 1kg/2lb 3oz), spatchcocked
• salt and freshly ground black pepper

For the piri-piri sauce

• 6-12 fresh red chillies, depending on how hot you want it
• 1 tbsp garlic, blanched and chopped
• 1 tsp salt flakes
• ½ tsp oregano
• ½ tbsp paprika
• 100ml/3½fl oz olive oil
• 50ml/1¾fl oz red wine vinegar

To serve

• chips
• salad

Method

1. To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4. Place the chillies on a roasting tray and roast them for 10 minutes.
2. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.
3. Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.
4. Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least one hour.
5. Preheat the oven to 200C/390F/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue.
6. Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden brown.
7. Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through. Alternatively, place the chicken on a medium heat barbecue, covered, for 10-15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce.
8. Serve with chips and salad.

Source : bbc.com/food