Snickerdoodle Shots alcohol, delish, shots 1 part rum 1 part fireball whip cream; as needed sprinkle cinnamon Snickerdoodle Shots will make you forget all about the cookie. * Combine equal parts RumChata and Fireball into each shot glass. * Top with whipped cream and sprinkle a light dusting of cinnamon. * Serve. TOTAL TIME: 0:05 | PREP: 0:05 | LEVEL: EASY | Notes: http://www.delish.com
Mini Meatloaves calorie wise | low calories, cheese | eggs, ground beef, kraft, main course 450 gr 1 lb ground beef; extra lean 120 g 1 pkg stove top stuffing mix for chicken 1 small onion; chopped 125 mL ½ cup water 60 mL ¼ cup miracle whip; original spread 125 mL ½ cup cracker barrel tex mex cheese; shredded These mini meatloaves are moist and delicious! Using a muffin pan also cuts the baking time of these meatloaves in half! * Heat oven to 375°F. * Mix all ingredients except cheese just until blended. * Press into12 muffin pan cups sprayed with cooking spray. * Bake 30 min. or until done (160ºF). Top with cheese; bake 5 min. or until melted. Nutritional Information Serving Size 6 servings, 2 meatloaves (127 g) each AMOUNT PER SERVING Calories 260 % Daily Value | Total fat 11g | Saturated fat 4.5g | Cholesterol 55mg | Sodium 490mg | Carbohydrate 18g | Dietary fibre 1g | Sugars 3g | Protein 21g | Vitamin A 2 %DV | Vitamin C 2 %DV | Calcium 6 %DV | Iron 20 %DV | Prep Time 15min | Total Time 45min | Servings 6 servings, 2 meatloaves (127 g) each | Notes: http://www.kraftcanada.com/
Salmon with Maple Mustard Glaze calorie wise | low calories, canadian living, main course, salmon 60 mL ¼ cup maple syrup 1 green onion; minced 45 mL 3 tbsp dijon mustard 4 mL ¾ tsp salt 2 mL ¼ tsp pepper 900 gr salmon; skinless Get this elegant entrée on the table in just 30 minutes. * In small bowl, whisk together maple syrup, green onion, mustard, dill, salt and pepper; brush half of the mixture over fish. * Place on parchment paper–lined rimmed baking sheet. * Bake in 425°F oven, brushing once with remaining maple mixture halfway through, until fish flakes easily when tested, 20 to 25 minutes. Prep time 10 minute | Total time 30 minutes | NUTRITIONAL FACTS Per each of 8 servings: about Sodium 340 mg | Sugars 6 g | Protein 18 g | Calories 193 | Total fat 10 g | Potassium 335 mg | Cholesterol 49 mg | Saturated fat 2 g | Total carbohydrate 7 g | %RDI | Iron 4 | Folate 13 | Calcium 3 | Vitamin A 1 | Vitamin C 5 | Notes: http://www.canadianliving.com/ Yield: 6-8 Servings
Southern-Style Smothered Chicken chicken, main course 1.36 kg 3 lbs chicken; bone in salt and pepper; to taste 155 mL ½ cup + 2 tbsp all purpose flour 60 mL ¼ cup vegetable oil 2 onions; finely chopped 2 ribs celery; finely chopped 3 cloves garlic; minced 5 mL 1 tsp sage; dried 500 mL 2 cups chicken broth 15 mL 1 tbsp cider vinegar 30 mL 2 tbsp cilantro; fresh minced This dish is best served with rice, but it’s also good with potatoes. You may substitute ground sage for the dried sage leaves, but decrease the amount to 1/4 teaspoon. * Pat chicken dry with paper towels and season with salt and pepper. * Spread 1/2 cup flour in shallow dish. Working with 1 piece at a time, dredge chicken in flour, shaking off excess, and transfer to plate. * Heat oil in Dutch oven over medium-high heat. * Add half of chicken to pot, skin side down, and cook until deep golden brown, 4 to 6 minutes per side; transfer to plate. * Repeat with remaining chicken, adjusting heat if flour begins to burn. * Pour off all but 2 tablespoons fat and return pot to medium heat. * Add onions, celery, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until softened, 6 to 8 minutes. * Stir in garlic, sage, and remaining 2 tablespoons flour and cook until vegetables are well coated with flour and garlic is fragrant, about 1 minute. * Whisk in broth, scraping up any browned bits. * Nestle chicken into sauce, add any accumulated juices from plate, and bring to boil. * Reduce heat to low, cover, and simmer until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 30 to 40 minutes. * Transfer chicken to serving dish. * Stir vinegar into sauce and season with salt and pepper to taste. * Pour sauce over chicken, sprinkle with parsley, and serve. Notes: https://www.cookscountry.com Yield: 4 Servings
Crispy Garlic Roasted Potatoes cafe delites, potatoes, side dishes 1 kg 2 lbs white potatoes; cut into cubes 30 mL 2 tbsp olive oil 5 mL 1 tsp sea salt 4 mL ¾ tsp black pepper; freshly ground 30 mL 2 tbsp garlic; minced 30 mL 2 tbsp parsley; freshly chopped * Preheat the oven to 200°C | 400°F. Lightly spray a baking sheet or tray with cooking oil spray. * Arrange the potatoes on the sheet in one layer, and add the oil, salt, pepper, and garlic. * Toss until the potatoes are well coated and seasoned. * Roast in the oven for 45 minutes to 1 hour, while flipping occasionally, until crisp and golden. * Remove the potatoes from the oven and season with a little extra salt and pepper to taste. * Sprinkle over with parsley and serve immediately! Prep Time 10 mins | Cook Time 1 hrs | Total Time 1 hrs 10 mins | Yield: 6 Servings https://cafedelites.com
Crispy Parmesan Baked Potatoes calorie wise | low calories, cheese | eggs, kraft, side dishes, vegetables 125 mL ½ cup parmesan cheese; light grated 5 mL 1 tsp garlic; powder 700 g 1-¼ lbs yukon gold potatoes; cut lengthwise 45 mL 3 tbsp margarine; melted * Heat oven to 400ºF. * Mix cheese and garlic powder in shallow dish. * Dip cut-sides of potatoes in margarine, then in cheese mixture. * Place, cheese-sides down, on baking sheet; drizzle with any remaining margarine. * Bake 30 to 35 min. or until potatoes are tender. Nutritional Information Serving Size 8 servings, 1/8 recipe (87 g) each AMOUNT PER SERVING Calories 140 % Daily Value | Total fat 6g | Saturated fat 1.5g | Cholesterol 5mg | Sodium 180mg | Carbohydrate 18g | Dietary fibre 1g | Sugars 0g | Protein 5g | Vitamin A 4 %DV | Vitamin C 35 %DV | Calcium 6 %DV | Iron 6 %DV Prep Time 10min | Total Time 45min | Servings 8 servings, 1/8 recipe (87 g) each | Notes: http://www.kraftcanada.com Yield: 8 Servings
Copycat Starbucks Banana Bread -Preheat oven to 325 degrees -Prepare a loaf pan with butter and a dusting of flour Ingredients: 2 cups flour 1 teaspoon baking soda 1/4 teaspoon salt 1 egg 1 1/8 cup sugar 1/2 cup vegetable or canola oil 2 tablespoons buttermilk or milk 1/2 teaspoon vanilla 3 ripe bananas mashed very well 1/2 cup chopped walnuts or pecans (nuts are optional of course) Instructions: - Add flour baking soda and salt to a small bowl and set aside - Mix egg, sugar, and oil and stir until combined - Add dry ingredients to the wet ingredients and stir well (the mixture will be thick and dry) - Add milk, vanilla, and bananas stir well -Mix in the walnuts or pecans and pour into the loaf pan - Bake 50 - 75 minutes checking regularly until knife comes out clean
Sweet & Spicy Turkey Breast lcbo, main course, turkey, wine 5 mL 1 tsp paprika 5 mL 1 tsp cinnamon 5 mL 1 tsp ginger; gound pinch cayenne black pepper; to taste 1.5 kg 3 lbs turkey breast; bone in 45 mL 3 tbsp olive oil salt; to taste This twist on a roasted breast makes a mouthwatering main course. The dish is not too spicy, but has a superb depth of flavour. The rich sauce also takes away any dryness of the breast although I find that by using high heat first, then low, I avoid that issue with turkey breasts. The layered sauce has a multitude of flavours and is served either drizzled overtop or on the side because it is chunky. * Preheat oven to 400°F (200°C). * Combine paprika, cinnamon, ginger, cayenne and pepper. Brush turkey breast with oil. * Sprinkle all sides of breast with seasonings and add salt to taste. * Place in roasting pan on a rack. * Place in oven and bake for 10 to 15 minutes or until skin starts to brown. * Reduce heat to 300°F (150°C) and roast another 1 hour to 1 hour 15 minutes or until juices run clear (the thickness of the turkey breasts determines the timing). Let sit for 10 minutes before carving. * Make sauce while turkey is cooking. Heat olive oil in a skillet over medium heat. * Add onions and sauté for 4 minutes or until just beginning to brown. * Stir in garlic, paprika, cinnamon, ground ginger, cayenne pepper, thyme and saffron. Cook 1 minute. * Add tomatoes, stock, kale and prunes, and bring to a boil. * Cover and reduce heat to low. * Simmer for 10 minutes or until sauce is thickened. * Stir in mint and cook for another 2 to 3 minutes. * Season with salt and pepper. Remove from heat. * Slice turkey and serve with sauce drizzled over or on the side. What to Serve LaCheteau Sauvignon Blanc Touraine LCBO#: 449777 $14.45 Notes: http://www.lcbo.com Yield: Serves 6-8
Quick & Easy Peppermint Fudge Ingredients; 3 cups white chocolate chips or regular chocolate chips 1 can sweetened condensed milk 1 small bag of hard peppermint candies Directions: Over a double boiler melt the chocolates slowly in a glass bowl be sure to continue to stir until all the chocolate melts Line a square pan with aluminum foil and spray with nonstick cooking spray Pour the chocolate into the pan work quickly before the chocolate sets up and spread evenly Place peppermint candies into a ziplock bag and crush them with a rolling pin ~crush to whatever desired consistency you like Sprinkle the fudge with the crushed peppermint candies Put in the refrigerator for at least an hour until the chocolate is firmly set Lift aluminum foil out of the pan and cut the chocolates into small squares This is super easy and makes great gift for friends or neighbors ~ or for you! Enjoy!
Roadhouse Cinnamon Butter INGREDIENTS: 1 stick of room temperature butter 1/4 cup powdered sugar 1 tbsp honey or more to your taste 1 tsp cinnamon or more to your taste Simply stir all ingredients together & refrigerate for up to one month This is wonderful on all types of breads and even sweet potatoes Enjoy
Stan's burrito bowl: Go to nearest Chipotle and order: Burrito bowl with Brown rice Black and pinto beans Barbacoa Fresh salsa Medium salsa Corn Sour cream Cheese Guac Lettuce Squeeze lemon all over And add hot sauce After devouring, think to yourself, "Fuck, life is amazing. I'm so glad that I exist at this time period on this planet. Fuck you, other planets!"
Sheet Pan Chili Lime Shrimp Fajitas creme de la crumb, mexican, shrimp, spicy, tortillas 500 gr 1 lb large shrimps; cleaned. deveined 3 red yellow and green bell pepper; thinly sliced ½ medium onion; chopped 1 package fajta seasoning mix 10 mL 2 tsp chili powder 30 mL 2 tbsp lime juice lime; wedges for garnish 8-10 flour tortilla 1 avacados; sliced cilantro; chopped One pan easy and healthy Sheet Pan Chili Lime Shrimp Fajitas are ready in just 20 minutes! * Preheat oven to 400°F. * Combine shrimp, peppers, onions, oil, fajita seasoning mix, chili powder, and lime juice in a large bowl. * Stir to combine and coat well in seasonings. * Spread everything out on a large baking sheet pan so that it is in a heaped in one big pile). * Bake for 10-15 minutes until shrimp is pink and tails begin to shar slightly and peppers are tender. * Distribute shrimp and veggies between the tortillas along with avocado slices. * Top with freshly shopped cilantro and serve with lime wedges for squeezing. * This tasty shrimp fajita recipe is in partnership with McCormick. * For more Friday Fish ideas, like Shrimp Scampi and Orange Chili Sheet Pan Salmon check out McCormick.com. Authot Tiffany Cuisine Mexican Notes: https://www.lecremedelacrumb.com Yield: 4 Servings
Cod Accras appetizers, cheese | eggs, deep fried, fancy's | family | friends, fish | seafood fritters, pakoras, side dishes, snacks, spicy 250 g 1 cup cod 1 onion 2 cloves garlic; peeled and minced 2 to 3 chili pepper; to taste 30mL 2 tbsp parsley; chopped salt and pepper; to taste 250 g 1 cup flour 2 eggs ½ glass water or milk 30 mL 2 tbsp olive oil Time: 1 hour + de-salting * De-salt the cod by soaking it in a large amount of water for 4 hours. * Drain. * Remove the skin and bones. * Puree the meat with the onion, garlic, pepper, parsley, salt and pepper olive oil in moderate quntities. * Pour in a large bowl. Add the flour, then the eggs one after the other and the milk or water. * Blend well until the batter becomes neither too dry nor too liquid. * Add water if needed. * Take a spoonful of batter and pour it gently in boiling oil. * Deep fry for 2 to 3 minutes or until golden light brown. * Drain the accras on paper towels and enjoy immediately. Notes: Fancy's Yield: 4 Servings
Jalapeño Popper Wonton Cups appetizers, bacon, cheese | eggs, spicy, wontons 12 wonton wrappers 125 mL ½ cup - 4 oz cream cheese 125 mL ½ cup sour cream 375 mL 1-½ cups 12 oz bacon; cooked and crumbled 30 mL 2 tbsp bacon; reserve from above 250 mL 1 cup cheddar cheese; shredded reserve 2 tbsp 3 - 4 jalapeno pepper; seeded chopped These Jalapeño Popper Wonton Cups are loaded with bacon, jalapeños, cream cheese, cheddar cheese, and sour cream....all in a crispy wonton shell! The perfect party or game day appetizer! Author Cathy Trochelman * Preheat oven to 350°F. * Spray muffin pan with cooking spray. * Place one wonton wrapper in each muffin cup; bake 8 minutes or until lightly browned. * Remove from oven and cool slightly. * In a medium-sized mixing bowl, stir together cream cheese, sour cream, bacon, cheddar cheese, and chopped jalapeños. * Spoon filling into wonton cups, then sprinkle with reserved bacon and cheese. * Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and cheese is melted. Prep Time 10 minutes | Cook Time 20 minutes | Total Time 30 minutes | Notes: https://www.lemontreedwelling.com Yield: 12 Servings
Chicken Tacos-02 calorie wise | low calories, chicken, kraft, main course, mexican spicy, tacos 125 mL ½ cup tomato ketchup 1 jalapeno pepper; seeded, minced 15 mL 1 tbsp apple cider vinegar 2 mL ¼ tsp garlic; powder 2 mL ¼ tsp zeera cumin; powder 15 mL 1 tbsp oil 450 gr 1 lb chicken breast; cut into strips 8 taco shell; warmed 500 mL 2 cups lettuce; shredded 175 mL ¾ cup tex mex cheese; shredded 1 tomato; chopped 125 mL ½ cup sour cream; light These Chicken Tacos are a refreshing change from the traditional tacos made with ground beef. Set up a topping station so everyone can personalize their own tacos. * Combine ketchup, peppers, vinegar, garlic powder and cumin. * Heat oil in large skillet on medium heat. * Add half the chicken; cook and stir 4 to 5 min. or until done. * Remove chicken from skillet; cover to keep warm. * Repeat with remaining chicken. * Return all chicken to skillet. * Add ketchup mixture; mix well. Simmer on medium-low heat 10 min., stirring occasionally. * Spoon chicken mixture into taco shells; top with remaining ingredients. Nutritional Information Serving Size 4 servings, 2 tacos each AMOUNT PER SERVING Calories 410 | % Daily Value Total fat 16g | Saturated fat 5g | Cholesterol 80mg | Sodium 520mg | Carbohydrate 32g | Dietary fibre 3g | Sugars 12g | Protein 34g | Vitamin A 6 %DV | Vitamin C 20 %DV | Calcium 20 %DV | Iron 10 %DV | Prep Time 30min. | Total Time 30min. | Servings 4 servings, 2 tacos each | Notes: http://www.kraftcanada.com
Holly Jolly Fireball Shots christmas, delish, desserts | sweets 250 mL 1 cup water 2 3 oz pkg cherry o jello 250 mL 8 oz fireball; chilled cool whip; for garnish red hots; for garnish red green white gimmies; for garnish This is the one thing your Christmas is missing. * Bring water to a boil in a medium saucepan. * Once bubbling, stir in packet of Jell-O mix, stirring until completely dissolved. * Turn off heat. Pour in Fireball, mixing until thoroughly combined. * Pour into a large measuring cup, small pitcher or another glass so it's easier to pour into the shot glasses. * Pour the Jell-O mixture into each of the shot glasses. * Place the shot glasses into the refrigerator until the Jell-o sets, about 2 hours. * Dollop with Cool Whip then sprinkle Red Hots and sprinkles on top. TOTAL TIME: 2:30 | PREP: 0:30 | LEVEL: EASY | YIELD: 12 | Notes: http://www.delish.com
Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes buzzfeed, duck, main course 454 gr 1 lb duck breast; 2 breast salt and pepper; to taste 454 gr 1 lb fingerling potato 1 spring rosemary 250 mL 1 cup red wine 250 mL 1 cup chicken stock ½ orange 30 ml 2 tbsp honey * Preheat the oven to 400°F(200°C). * Pat dry the duck breasts with a paper towel. * Score the duck skin with sharp knife, making sure to not cut into fresh. * Season the duck breasts on both sides with salt and pepper. * Add the potatoes to a pot of water and bring to a boil over high heat. * Cook 15-20 minutes, until fork-tender. * Drain the potatoes in a colander. * Using a ramekin or your palm, gently smash the potatoes. * Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. * Cook for 12-15 minutes over medium heat. * Flip the breasts over and sear the other side for 1 minute. * Flip to the skin side down, and transfer the skillet to the oven. * Roast for 4 minutes for medium-rare, 6 minutes for medium. * Rest the duck skin side up for 10 minutes. Do not discard the fat in the pan. * Combine red wine, chicken stock, orange juice, and honey and reduce by half over medium heat. * Fry the potatoes with remaining duck fat in the pan, until golden brown, about 5-6 minutes. * Season with salt, pepper and rosemary. * Slice the duck ½-inch pieces. * Serve with the sauce and the potatoes. * Enjoy! Notes: https://tasty.com Yield: 2 Servings
Slow-Cooker Saucy Swiss Steak calorie wise | low calories, kraft, main course, slow cooker, steak 60 mL ¼ cup zesty italian dressing 450 gr 1 lb beef simmer steak (blade, brisket); cut into 4 pieces 60 mL ¼ cup flour 60 mL ¼ cup tomato paste 540 mL 19 oz 1 can tomatoes; diced undrained 60 mL ¼ cup beef broth; 25% less sodium 1 green pepper; chopped 125 mL ½ cup swiss cheese; shredded * Heat dressing in large nonstick skillet on medium-high heat. * Meanwhile, coat meat with flour; gently shake off excess. * Add meat to skillet; cook 2 to 3 min. on each side or until browned on both sides. * Remove from heat. * Combine tomato paste, tomatoes and broth in slow cooker. * Add meat and peppers; cover with lid. * Cook on LOW 8 to 10 hours (or on HIGH 3 to 4 hours). * Top with cheese just before serving. Nutritional Information Serving Size 1/4 recipe (337 g) each AMOUNT PER SERVING Calories 400 % Daily Value Total fat 21g | Saturated fat 8g | Cholesterol 90mg | Sodium 710mg | Carbohydrate 19g | Dietary fibre 3g | Sugars 8g | Protein 34g | Vitamin A 15 %DV | Vitamin C 90 %DV | Calcium 15 %DV | Iron 35 %DV | Prep Time 15min | Total Time 8hr. 15min | Servings 4 servings, 1/4 recipe (337 g) each | Notes: http://www.kraftcanada.com Yield: 4 Servings
Million Dollar Cream Cheese and Garlic Dip bacon, cheese | eggs, dips | sauces 250 mL 1 cup 8 oz cream cheese; whipped 250 mL 1 cup mayonnaise 500 mL 2 cups colby jack cheese 5 green onions; chopped 1 square cube garlic; crushed 125 mL ½ cup bacon; chopped * Mix all ingredients together in a large bowl and stir well. * Serve immediately with chips, crackers, or your favourite vegetables. * Can be made in advance and stored in the refrigerator covered with plastic wrap. Prep time: 5 mins | Cook time: 1 min | Total time: 6 mins | Notes: https://thebestblogrecipes.com
