Quick and easy, this Asian cauliflower rice bowl is made with ground turkey, veggies and liquid amino for a healthy, low carb meal.
Cauliflower rice for the win…again. I just love how it soaks up all the flavor and gives you that full feeling with less calories! Make them for lunch or dinner-they’re low carb, flavorful and nutritious!
Ingredients
1 pound ground Turkey
3 cups riced cauliflower
2 cups mushrooms, sliced
1 cup green pepper, diced
½ onion, diced
1 Tbsp minced ginger
3 cloves garlic, minced
½ tsp dried red pepper flakes
2 tbsp rice vinegar
3 Tbsp Liquid Aminos
1 Tbsp sesame seed oil
1 tsp ginger, minced
Instructions
In a large skillet, Add onion and green peppers to the skillet. Keep the skillet on medium heat, stirring often until the veggies are cooked to desired tenderness. Season with red pepper flakes, salt & pepper. Remove from the skillet.
Add the ginger, garlic and cauliflower rice and rice vinegar to the same skillet. Stir and cook for about 5 minutes. Remove from the skillet.
Swirl the sesame seed oil in the skillet, brown the turkey on medium heat, pour liquid aminos over as you cook the meat. Continue until cooked.
We all love pizza! Well how about a pizza dip! Less carbs with all the same delicious flavors! This MEAT LOVERS’ pizza dip is next-level good. It is super simple to make, and everyone will love it. I used sausage, bacon, and pepperoni but use whatever types of meat and toppings you like!
Ingredients
12 oz. bacon, cut into 1″ pieces
1 lb. Italian sausage, casings removed
1 (8-oz.) block cream cheese, softened
2 cup shredded mozzarella, divided
1 cup ricotta
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1 1/2 cup pizza sauce
1/2 cup pepperoni slices
1/4 cup freshly grated Parmesan
Instructions
Preheat oven to 375°F
In a large oven-safe skillet over medium heat, add bacon and cook until crispy, 8 minutes. Drain on a paper towel–lined plate.
To the same skillet, add sausage and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
In a medium bowl, combine cream cheese, 1 cup mozzarella, ricotta, Italian seasoning, garlic powder, and red pepper flakes.
Add bacon, sausage, and cream cheese mixture to skillet and stir to combine, then spread in an even layer.
Spread pizza sauce on top and sprinkle with remaining 1 cup mozzarella. Top with pepperoni and Parmesan.
Bake until bubbly and cheese is melty, 20 to 25 minutes. Serve with baguette slices.
This pasta bake recipe features the classic flavors of Spinach Artichoke Dip
Do you love Spinach and Artichoke Dip? I totally do! So I figured why not turn it into an easy pasta dish! It’s simple to make and delicious – just toss the pasta with the thick, creamy spinach & artichoke sauce and top with panko and Parmesan mixture. After 25 minutes of bake time, you’ll have a flavorful yummy dish that is sure to please your entire family!
Pasta bake recipes are perfect to make ahead! You can totally add some chicken to this bake to make this into a more filling meal, or leave it out. Completely your choice.
Looking to make this even easier? Just buy a container of Spinach Artichoke dip, stir in with the cooked pasta and bake.
INGREDIENTS
8 ounces medium pasta shells
2 tablespoons olive oil
2 garlic cloves, minced
1 medium yellow onion, diced
¼ teaspoon red-pepper flakes
10 ounces fresh baby spinach, or frozen chopped spinach, defrosted and drained
1 (14-ounce) can artichoke hearts, drained and roughly chopped
2 cups heavy cream (1 pint)
4 ounces grated Parmesan (about 1 cup)
Black pepper
4 ounces grated mozzarella (about 1 cup)
For the topping:
1/4 cup Panko
1/4 cup Parmesan cheese , grated
1/4 teaspoon Italian seasoning
INSTRUCTIONS
Heat the oven to 400 degrees.
Bring a large pot of salted water to a boil over high. Turn down to medium-high, and cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and reserve.
Meanwhile, heat the oil in a large skillet over medium. Add the onion, garlic and red-pepper flakes and cook until fragrant, about 1 minute. Add the spinach little by little until wilted, stirring frequently, about 3 minutes. Stir in the chopped artichokes.
Stir in the cream and bring to a simmer over medium-high heat.
Stir in the Parmesan until melted.
Remove from the heat then carefully stir in the cooked pasta, or transfer to a large bowl to mix together, if necessary. The liquid might appear wet and loose, but it will thicken up as it bakes. Season to taste with salt and pepper.
Transfer the pasta to a 2-quart casserole dish.
In a small bowl, stir together the bread crumbs, Parmesan and Italian seasoning. Sprinkle the mixture on top of the pasta dish.
Bake for 20-25 minutes or until bubbling around the edges and topping is lightly browned.
Crispy, golden and absolutely easy these Beer Battered Onion rings are the perfect appetizer or side dish!
Beer Battered Onion Rings are the perfect combination of crispy, light and fluffy with a hint of sweetness from the beer. A great side or topping for game day!
Follow these simple steps and you’ll be amazed how delicious these onion rings turn out!
In a bowl whisk together your beer and egg and set aside.
In another bowl whisk together your flour, baking powder, salt, garlic powder and pepper.
Add in your beer and egg mixture.
Whisk this mixture until its smooth and no lumps remain.
In a shallow bowl add your additional flour and dredge your sliced onions in the flour.
Dunk your onion rings into your batter and deep fry in 350 degree F oil until golden brown, flipping a few times.
See how easy this recipe is?
The sweet lime aioli is quick to come together and can be prepared ahead of time. Just whisk all the ingredients together!
You can eat these onion rings as a side to your burger and pile them on top. We piled them onto our Beef Short Rib sliders!
Ingredients
LIME AIOLI
1/3 cup mayo
1 tablespoon ketchup
1/4 teaspoon fresh ground black pepper
1/8 teaspoon ground cayenne pepper
1 clove garlic finely minced
1 tablespoon olive oil
Pinch of salt
1 tablespoon lime juice
ONION RINGS
2 large sweet onions rough skins removed, cut into 1/2 inch rings and separated
1 cup buttermilk
1 1/4 cup all purpose flour
1/4 teaspoon ground cayenne pepper
1/4 teaspoon cumin
1/2 teaspoon fresh ground black pepper
1 teaspoon garlic powder
1 egg beaten
1–1 1/2 cups beer
Vegetable oil for frying
INSTRUCTIONS
In a small bowl combine mayo, ketchup, 1/4 teaspoon black pepper, 1/8 teaspoon ground cayenne pepper, garlic, olive oil, and lime juice.
Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they’re submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.
Set 1/4 cup of flour aside on a shallow plate. In a medium bowl combine 1 cup flour, 1/4 teaspoon ground cayenne pepper, cumin, 1/2 teaspoon black pepper, garlic powder, beaten egg and 1 cup to 1 1/2 cups beer depending on how thick you want the batter.
Heat oil to 375 degrees. Dip onion rings in flour on a shallow plate and then into batter.
Fry battered onion rings in the hot oil until browned, about 4 minutes. Place on paper towels while working in small batches.
Serve hot with Lime aioli or pile them on top of your sandwich!
Keto Friendly Bacon, Egg, and Spinach Breakfast Frittata Casserole is the perfect quick and easy make-ahead, meal-prep breakfast that is sure to please any crowd!
I love making frittatas; combining a bunch of ingredients that pair well together, whisking in eggs and then throwing in the oven to bake. This recipe is basically a LARGE frittata that is perfect to serve at any family gathering or brunch! It is also great to make on the weekend for meal prep! Then portion out your breakfast for the week and you just like that, breakfast is all taken care of!
This recipe is highly customizable, so you can change out the type of cheese, peppers and even the bacon. You can make whatever combination you like, maybe sausage or ham instead of bacon. Simply use what you have on hand to make it easy!
Just follow these easy steps!
Sauté the veggies and spinach.
Preheat the oven to 350 degrees.
Create the first layer by adding the sautéed spinach and veggies to the bottom of a baking dish.
Whisk the eggs and egg whites in a small bowl
Pour over the veggies.
Sprinkle cooked, crumbled bacon and shredded cheese over the top.
Bake for 25 minutes.
Ingredients
2 eggs
1 1/2 cups egg whites – You can use 8-10 eggs if you don’t want to use egg whites.
2-3 cups fresh spinach, roughly chopped
6 slices bacon cooked and crumbled
1 cup sliced mushrooms
2 cloves garlic, minced
1/2 cup chopped red onion
1/2 chopped green pepper
1/2 chopped red pepper
1 1/4 cup shredded cheddar cheese
salt and pepper to taste
Instructions
Preheat the oven to 350 degrees.
Spray a 9×13 baking dish with cooking spray.
Place a skillet on medium-high heat. Add the chopped veggies (excluding the spinach) to the pan. Sautee for a few minutes until the veggies are soft.
Add spinach to the pan, and saute until slightly wilted.
Add the veggies and spinach to the bottom of the baking dish. Spread the veggies throughout the dish.
Whisk the egg whites and eggs in a small bowl. Season with salt and pepper.
Pour the egg mixture over the veggies.
Create an additional layer by adding the crumbled bacon and shredded cheese.
Bake for 20-30 minutes.
Remove from the oven. Allow to cool before serving
Who doesn’t love lasagna and a nice salad for dinner? Well how about that dinner but in soup form… that’s exactly what this soup is! I received my inspiration for this recipe from a Publix Apron’s recipe. It’s a quick and easy recipe with easily-found ingredients.
The broth of this soup consists of chicken broth and a jar of your favorite pasta sauce! I mean it doesn’t get much easier than a jar of pasta sauce. When my grandparents, Papa and Meme were not making their own homemade sauce, my Meme would have my Papa buy a jar of Ragu. I know, can you believe it… Ragu! Now, for me my go-to jar is Barilla. But this is your creation so you pick what your go-to sauce is. No judgement!
After browning the ground sausage, you start with “humble beginnings”. Have you ever heard of that? Maybe you have heard of Sofrito, Mirepoix, or the Holy Trinity of cooking. These are all the foundation of some of the world’s greatest dishes. It’s simply a group of vegetables sauteed together, disappearing into the dish as it cooks. But their flavors linger and would most definitely be missed if left out. In this soup, we make a “humble beginnings” of carrot, celery, onion, bell pepper, and garlic to start the soup.
Most lasagna soup calls for lasagna noodles, you know the long thick noodles that are for a baked lasagna. Well I just don’t agree that those noodles should be in a soup, they end up taking up the whole bowl. So I used a package of Buitoni Three Cheese Tortellini, it usually can be found in the refrigerated section near the cheese. These little tortellinis are stuffed with creamy ricotta, aged Parmesan and Romano. You simply plop them into the soup and you have the noodle and all the delicious cheeses in one bite.
Do not skip the salad kit’s toppings and dressing, trust me!. I used the Fresh Express Sweet Kale salad kit, it comes with broccoli, brussels sprouts, cabbage, kale, chicory, dried cranberries, roasted pumpkin seeds, poppyseed dressing. That’s 7 superfoods! The cranberries and the poppyseed dressing give the soup a sweet tangy twist, that cuts through the acid from the tomatoes, it’s a delicious combination!! But you can use any salad mix, a Cesar salad kit would be tasty too. If you buy a kit, it comes with everything which means you don’t have to buy a bunch of different ingredients.
Lastly you plop a nice size dollop of Ricotta cheese into the bowl and you have yourself the perfect one-bowl meal!
3 cups or 24 ounce of your favorite jar pasta sauce
4 cups chicken broth
1/4 cup sun-dried tomato pesto
1 (9 oz) package cheese ravioli
1 (12 oz) Fresh Express Sweet Kale salad kit
1 (12 oz.) low fat ricotta cheese
Instructions
Preheat a large stockpot 2–3 minutes on medium-high.
Brown sausage 5–7 minutes, stirring to crumble meat, until no pink remains.
Remove sausage and drain pot.
Add a teaspoon of olive oil to the pot.
Saute the veggies for about 4 minutes.
Reduce heat to medium-low.
Stir in pasta sauce, broth, and pesto; simmer 8–10 minutes, stirring occasionally, or until hot.
Stir ravioli into soup; cook 4–5 minutes or until ravioli is tender
Add sausage back to the pot and simmer for one hour.
Meanwhile, mix the salad kit together, expect the dressing. I personally like to drizzle the dressing over the soup but again totally up to you. This is your creation!
Divide soup evenly among bowls.
Top each bowl with even amounts salad greens and salad toppings,
Drizzle the dressing over the top.
Place a dollop about a tablespoon of ricotta cheese on top and serve.
Do not get scared away from making these classic, twice-baked Italian cookies at home! Biscotti cookies are incredibly easy to make and can be customized with your favorite add-ins. Biscotti remind me of my grandparents, Meme and Papa. They would always dip a biscotti in their coffee. If you’ve ever had biscotti before, you already know that it’s not soft at all; instead it’s hard and crunchy. Perfect for dipping into your morning coffee or a glass of milk. See I just gave you an excuse to eat cookies for breakfast!
Tonight, I wanted to make a cookie that I could drizzle my leftover orange chai cream cheese from my Orange Chocolate Chai Roll so I created this Chocolate Espresso Biscotti recipe. Let me tell you, the batter was to die for! I seriously could have eaten the entire bowl! Rich in chocolate and espresso… the perfect combination! You can either drizzle the tops of these with the orange chia cream cheese, melted chocolate or just eat them as are. Honestly they are that versatile.
Form the dough into a ball and cut into quarters.
Form into logs and place on prepared baking sheet.
Bake for 30 minutes and 300 degrees F. The logs will expand.
Slice the log diagonal into 3/4 slices. Bake for addition al ten minutes.
INGREDIENTS
1 ¾ cups plus 2 tablespoons all-purpose flour, spooned into measuring cup and leveled-off
¼ cup plus 2 tablespoons natural unsweetened cocoa powder, such as Hershey’s
1 teaspoon baking soda
¾ teaspoon salt
2 tablespoons Espresso instant coffee, such as Café Bustelo
1 stick (8 tablespoons) unsalted butter, at room temperature
¾ cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
INSTRUCTIONS
Preheat the oven to 300 degrees Fahrenheit and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula.
Add the eggs, one at a time, scraping down the bowl and mixing well after each addition.
Beat in the vanilla.
Add the dry ingredients And stir on low speed until just combined.
Dust a work surface with cocoa powder.
Using a rubber spatula, scrape the sticky dough out onto the work surface and dust the top of the dough lightly with cocoa powder.
Using your hands, shape the dough into a rough ball (if it’s still too sticky, dust with a bit more cocoa powder) and cut into quarters.
Form the dough pieces into four short logs by rolling back and forth. Place the logs onto the prepared baking sheet and shape into longer logs about 3/4-inch high and 2 inches wide.
Allow enough space for the logs to spread a few inches while they bake.
Bake for about 30 minutes, until firm to the touch.
Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch (if you wait any longer, the biscotti will be difficult to cut); then, using a sharp knife, slice the logs on the diagonal into 3/4-inch slices (I do this right on the baking sheet). They will crumble just a bit; don’t worry about it.
Turn the biscotti on their sides (so that the cut sides are down) and place back in the oven for 10 minutes to dry and crisp up.
Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Once cool, drizzle with your choice or leave as is.
Paula Deen’s Red Velvet cookies recipe was the inspiration for this cookie. I absolutely love red velvet cake, it is my favorite! So when I watched Paula Deen make red velvet cookies out of a cake box, I fell in love!
These cookies are the easiest cookies you will ever make! All you need is 5 simple ingredients and yes, I said a box of cake mix! And the best thing is that this recipe can be used with any cake mix for so many great flavor combinations! Wait to see my Chocolate Peppermint cookies!
So if you are looking for a soft and tender, beautifully crackled cookie with a white chocolate drizzle, look no more!
Ingredients
1 (18 oz) box red velvet cake mix
1 (8 oz) package room temperature cream cheese
1 ½ teaspoon vanilla extract
1 egg
1 stick room temperature butter
White Chocolate Drizzle
1 cup white chocolate chips, melted
Christmas Sprinkles
Instructions
Preheat the oven to 350 °F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.
Beat in the egg, Then beat in the vanilla extract.
Beat in the cake mix.
Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.
Scoop and roll into balls. Arrange 2-3 inches apart on the baking sheets.
The cookie dough is sticky, I like to keep a cup of water next to the bowl and dip the scoop in to help the dough from sticking.
Place on a parchment paper lined cookie sheet, 2 inches apart.
Bake for 12 minutes.
Let cool on wired rack.
White Chocolate Drizzle
While the cookies are cooling, place the white chocolate chips in a microwave safe bowl, microwave for 10 seconds.
Remove and stir then place back into the microwave for 10 seconds.
Remove and stir until completely melted. Be careful not to overcook the white chocolate!
Dip a fork or spoon into melted chocolate, and let the first large drip (to prevent a large drop) land in the bowl. Drizzle chocolate over the edges and tops of cookies. Sprinkle Christmas sprinkles immediately. Let dry for 15-25 minutes.
This recipe was inspired and adapted from Paula Deen.
Say goodbye to dry, flavorless chicken and HELLO to this easy and flavorful skillet dinner with chicken and garlic creamed spinach! You’ll want a crusty bread to soak up the sauce!
Tender and juicy chicken in a delicious spinach sauce, all cooked in one pan and in just 30 minutes! It is the most perfect weeknight dinner! The creamy sauce whisks together so perfectly and uses familiar ingredients you already love. You will want to lick your plate clean because it is that good! This is a must try recipe that involves no-fuss prep with gourmet looking results. Put this meal at the top of your must make list!
Serve with your favorite pasta or Mashed Cauliflower. You will not want to forget the bread because you will definitely want to be scraping the creamy sauce up with your bread at the end!
Pair with Scout and Cellar Adelante Sauvignon Blanc, bright and clean with lemongrass, lime zest and green apple balanced by a subtle minerality on a zesty, light-bodied frame with a refreshing finish
INGREDIENTS
2 tbsp. extra-virgin olive oil, divided
4 boneless skinless chicken thighs or breasts
2 teaspoon paprika
Kosher salt
Freshly ground black pepper
1 medium yellow onion, chopped
4 cloves garlic, minced
10 ounces baby spinach
1 cup. heavy cream
3/4 cup low-sodium chicken broth
1 cup shredded mozzarella
1/2 cup freshly grated Parmesan
Instructions
In a large skillet over medium heat, heat 1 tablespoon oil.
Season chicken with paprika, salt, and pepper and cook until golden and no longer pink, 8 minutes per side. Transfer to a plate.
Heat remaining tablespoon oil.
Add onion and cook until soft, 5 minutes, then add garlic and cook 1 minute more.
Add spinach, in batches, until wilted.
Pour over heavy cream and chicken broth and simmer for 3 minutes.
Add mozzarella and Parmesan and stir until melted, then return chicken to skillet and simmer for 5 minutes.
Olive oil cake has a crackling crust and an aromatic oil-rich middle, which, if it held any more moisture, would be pudding.
This is one of the easiest cakes you’ll ever bake! You’ll love how simple it is to make.
All you need to do is whisk your dry ingredients together in one bowl, your liquid ingredients in another, and then combine them. The batter will be smooth and a little on the thin side. Just pour it into a greased pan and bake.
The olive oil cake is delicious on its own, with just a little powdered sugar for garnish.
Ingredients
1 1/4 cups all-purpose flour
3/4 cup sugar
2 eggs
1/3 cup extra virgin olive oil
1 orange – for the juice & zest
3 tablespoons of fresh squeezed orange juice
1 tablespoon orange zest
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
Powdered sugar for dusting
Rosemary for garnish (optional)
Directions
Preheat the oven to 350°F.
Butter a 9 inch cake pan make sure to coat all the sides with butter.
Cream the sugar, eggs and vanilla together on medium for 2 minutes – I used my Kitchen Aid..
Add the olive oil and mix.
Mix in the orange juice and orange zest for about another minute.
In a separate bowl, combine the baking soda, baking powder and flour.
Add to the ingredients above in two batches. For each batch, gently mix to incorporate all of the dry ingredients into the wet ingredients.
Pour into the cake pan.
Make sure there are no air bubbles in your cake batter before baking – you will need to tap the pan on a counter or shake it a bit. The air bubbles will cause an uneven surface or cracks in the top of the cake so try to remove them as best you can.
Bake for 20-25 minutes. The cake is done when it springs back from the touch and the edges pull away from the pan.
Cool completely or on a wire rack.
Put confectioners sugar in a duster and shake it on to the top of the cake.
Whisk Away Kitchen 