Cucumber Bites with Buffalo Chicken


Cucumber Bites with Buffalo Chicken

If you don’t know what to serve a crowd, make these easy cucumber bites appetizers where spicy creamy chicken meets crunchy juicy cucumber. Everyone will love, guaranteed!

Author: ifoodreal.com
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 45 bites

Ingredients

  • 2 long English cucumbers
  • 2 1/2 cups cooked chicken breast, shredded
  • 1/2 cup plain yogurt (2%+ fat)
  • 4 tbsp Frank’s red hot sauce
  • 3 tbsp blue cheese, crumbled
  • 3 green onion sprigs, finely chopped
  • Ground black pepper, to taste


Instructions

  1. Trim the ends of cucumbers and cut into 0.5 inch thick slices. If you would like pretty lines like mine, before slicing peel skin with a vegetable peeler lengthwise every 45 degrees. Set aside.
  2. In a medium bowl, combine chicken, yogurt, hot sauce, blue cheese, onion and pepper; stir well.

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PEANUT BUTTER CHOCOLATE CHIP SHORTBREAD COOKIES

You know I love these slice and bake shortbread recipes.  Who wouldn't love to have a log or two of cookie dough hanging out in their fridge?  You can get all the measuring and mixing and messy hands out of the way early and then have the luxury of fresh dough waiting at your beck and call.   Let me put it another way: when you've got this dough in the fridge you're 12 minutes away from nirvana.

Ingredients
  • 1 stick, (1/2 cup, 4 ounces) unsalted butter, at room temperature (important!)
  • 1/3 cup creamy peanut butter (I like Jif)
  • 1/2 tsp vanilla extract
  • 1 1/4 cup (156 grams) all purpose flour
  • 1/4 cup (31 grams) confectioner's sugar
  • scant 1/2 tsp sea salt
  • 3/4 cup milk chocolate chips
Instructions
  1. Cream the butter and the peanut butter together in a stand mixer, with a hand mixer, or a wooden spoon. Make sure to get the butter and peanut butter completely combined and creamy. Beat in the vanilla.
  2. Whisk the dry ingredients together and add to the butter mixture. Mix until the dough comes together and is no longer crumbly.
  3. Stir in the chips, and turn the dough out onto a piece of waxed paper. Gently pull the dough together and form it into a log. If it is still crumbly, work it with your hands until it holds together smoothly. Roll it up in the paper, smoothing the shape as you go. Twist the ends securely and refrigerate for at least a couple of hours. The log will be about 71/2--8 inches long.
  4. While the dough is chilling, pre-heat the oven to 350F
  5. Slice the log into slices with a sharp knife. Not too thick, not too thin, about 1/3 inch. If a slice crumbles a bit, just smoosh the dough back together. These don't have to be perfect disks.
  6. Bake on a parchment or silpat lined baking sheet at 350F for about 12-14 minutes, depending on how thick your cookies are. The cookies will not be browned, and they may look undone, but don't over bake. One of the joys of shortbread cookies is that they fall apart and melt in your mouth.
  7. Let the cookies cool on the pan for 5 minutes before transferring to a rack.

Vegetarian Pulled Pork



Recently, wanting to try pulled pork again, I managed to find jackfruit canned in water rather than syrup.  The difference was amazing!  My cravings were satisfied.  For those of you who have not tried a vegetarian version of pulled pork, I encourage you to do so.  It's healthier, extremely easy on the wallet, and if you don't say anything, your family and/or guests might never know the difference.  Oh, and there's one other thing… vegetarian pulled pork takes 45 minutes from start to finish.  🙂

Ingredients
  • 2 (20 ounce) cans young green jackfruit packed in water
  • 1 large onion, finely chopped
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 2 tablespoons chili powder
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
Instructions

  1. Begin by draining the jackfruit and rinsing well under cold water. Using your fingers, massage the jackfruit and break the pieces apart; set aside
  2. In a large sauté pan, heat the olive oil, add the onion and jackfruit; sauté until the onion is slightly caramelized
  3. Add the remaining ingredients and continue to sauté over medium heat for 10-15 minutes. Stir often because brown sugar will burn easily.
  4. Once cooked, use a fork to press the remaining larger pieces of jackfruit so that the pieces fall apart and resembled the fibers of cooked pork.
  5. At this point, you have two options - first, you can purchase jarred pulled pork sauce at your local grocery store, or second, you can make your own sauce by following these next steps. If you decide to use store-bought sauce, be sure to read the label, not all sauce is vegetarian.
  6. In a mixing bowl, whisk together ¼ teaspoon garlic powder, 2 tablespoons olive oil, ½ cup brown sugar, 2 cups ketchup, 1 cup water, ¼ cup soy sauce, ¼ cup vegetarian Worcestershire sauce, ½ teaspoon salt, ½ teaspoon pepper, ¼ teaspoon crushed red pepper flakes. You can add liquid smoke too if you desire.
  7. Poor the sauce over the jackfruit, lower the heat to medium-low, and cook for 15 minutes.
Notes
As a side note, the longer you simmer the mixture, the deeper the flavour will be. Even though this dish is ready in less than 45 minutes, you can leave the "meat" to simmer for a longer period of time to intensify the flavour. If the mixture becomes dry, add 1 tablespoon of water and stir.

PALEO BURGERS WITH CARAMELIZED BALSAMIC ONIONS & AVOCADO

Burgers and even STEAKS can be just as good and juice when you make them on a skillet. The key is making sure your pan is seared hot so that you can get a nice sear on your meat to lock in the flavors!

I cannot wait for you to try these burgers. I promise you won't even miss the bun. Bon Appetit sweet friends.

Hope you have a wonderful weekend!

Ingredients
  • 1½ pounds of lean ground beef {make six ¼lb burgers}
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1 teaspoon of garlic powder
  • 2 tablespoons of coconut oil
  • 2 small onions, thinly sliced
  • 2 tablespoons of balsamic vinegar
  • 1 beef steak tomato, sliced into 6 thick slices
  • 1 cup shreeded green leaf lettuce
  • 3 avocados
Instructions
  1. Heat a medium skillet to medium high heat.
  2. Add 1 tablespoon of coconut oil, once melted add in thinly sliced onions. Saute until lightly caramelized, stirring occasionally. {about 10-15 minutes}
  3. Add in balsamic vinegar. Saute for another 5 minutes, stirring occasionally. Set aside.
  4. Form six ¼lb. burgers with the lean ground beef.
  5. Lightly season both sides with salt, pepper, and garlic powder.
  6. Heat a large skillet to medium-high heat. Add in 1 tablespoon of coconut oil. Place the burgers in the skillet and saute each side for 3-5 minutes {depending on your desired doneness}.
  7. Remove from skillet and let sit for 1 minute.
  8. Assemble burgers.
  9. Place 1 large slice of beef steak tomato on a plate, top with a pile of shredded lettuce, the burger, 2 tablespoons of the balsamic caramelized onions, and top with sliced avocado {I put half an avocado on each burger}.
  10. Serve with gluten-free mustard.

Recipe Source:joyfulhealthyeats.com

SLICE AND BAKE PIZZA ROLL-UPS

They only take a few minutes to thaw out enough to make slicing them easy and after a 20-minute trip to the oven you'll have bubbly hot pepperoni pizza roll-ups ready to satisfy hungry mouths.
Pizza is universal – you just can't go wrong – everyone loves it!

They're destined to be crowd-pleasers.

The perfect make-ahead appetizers/snacks! You can assemble them ahead of time, freeze and pop them out as needed. Just slice and bake!.

Ingredients
  • 1 Pepperidge Farm® Puff Pastry Sheet, thawed
  • ¼ cup pizza sauce
  • ¼ teaspoon dried oregano
  • 1 cup shredded mozzarella cheese
  • ¼ cup diced pepperoni (the sausage/stick type)
  • 1 tablespoon grated Parmesan cheese
  • salt and fresh ground black pepper
Instructions

  1. On a lightly floured surface unfold the puff pastry. Spread the sauce from edge to edge leaving about a 1-inch border on one of the longest sides.
  2. Sprinkle with the oregano than the mozzarella, pepperoni, and parmesan. Season lightly with salt and pepper.
  3. Roll the pastry up toward the 1-inch border keeping the roll as tight as you can. Wrap in plastic wrap. To maintain the round shape you can stick it inside a cardboard paper towel roll that has been cut lengthwise.
  4. Stick it in the freezer for at least an hour (or longer if you want to make them ahead of time for a party or special occasion).
  5. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or grease it well. If the pizza roll has been frozen for longer than an hour then you should let it sit out on the counter about 20 minutes before slicing.
  6. Use a sharp paring knife to cut the roll into 1-inch thick slices. Lay them 1 - 2 inches apart on the cookie sheet and bake 20 minutes. Let cool on cookie sheet 5 minutes before serving.

Notes
Copyright ©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

CARROT CAKE BAKED OATMEAL BREAKFAST BARS | VEGAN


It is a moist carrot cake bar with a crunchy top layer made of coconut, carrots and wholegrain oats. What I love the most about those bars is the rich chewy texture.  I like to eat 'a lot' for breakfast and I hate soft food that are eaten too quickly because I overeat them and then I feel gross. Here, the high amount of fiber makes the bars slightly longer to eat and I feel full after eating only a square – well I still had 3 square while taking the photography I won't lie I skip lunch after that lol.

But it is rice malt syrup and it is not really sweet in taste compared to honey and it gets only 50 % fructose so it is less addictive too. Well, I need to find good excuses to overeat something, as always !!! SO now it is time for me to go, mother in law is around the house I have to be perfect and cook a nice dinner for tonight ! And if you want more healthy vegan breakfast inspiration, have a look at my oatmeal banana bread or vegan blueberry banana muffins.

Healthy Oatmeal Breakfast Bars packed with carrots, banana, flax seeds and almonds. A delicious and easy blender recipe, 100% vegan to boost your protein for your busy mornings on the go.

Ingredients
Oatmeal Breakfast Bars
  • 2 cups rolled oats
  • 1/3 cup shredded coconut
  • 1/2 cup almonds or mix of walnuts, almonds and pecan
  • 1/4 cup ground flax seed
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 ripe bananas medium size, mashed
  • 1 tablespoon extra virgin coconut oil melted
  • 4 tablespoon brown rice syrup
  • 2 tablespoon almond butter
  • 1/2 cup grated carrots
Bar toppings
  • 1/3 cup grated carrots
  • 1/3 cup silvered almonds or sliced almonds
  • 2 tablespoon shredded coconut
  • 1/3 cup dried raisins
  • 1/4 cup Old fashioned oats
  • 4 teaspoon extra virgin coconut oil
  • 4 tablespoon brown rice syrup - or maple syrup or honey (if not vegan)
  • 3 tablespoon almond milk
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup fresh blueberries or frozen

Instructions
  1. Preheat oven to 360F (180 C).
  2. Cover a square baking pan (8 inches * 8 inches) with baking paper. Set aside.
  3. Using a food processor with the S blade attachment, add all the oatmeal bar ingredients except the grated carrots. It is preferable to melt the coconut oil before adding it to the bowl.
  4. Process until it comes together and all the oats and nuts are pulverised. It will form a sticky consistent batter and it should not take more than 1-2 minutes on medium speed.
  5. Stop the food processor often, scrap down the sides with a spatula and add the grated carrots.
  6. Process again 15-30 seconds to incorporate the grated carrot into the batter. Don't process to long to keep some texture from the grated carrots.
  7. Transfer the batter into the prepared square baking pan.
  8. Press firmly and evenly with your hands to cover all the bottom of the pan.
  9. Bake 15 minutes until the sides starts to gets crispy.
  10. Meanwhile prepare the toppings.
  11. Into a mixing bowl add the coconut oil, rice malt syrup and almond milk.
  12. Microwave until liquid - about 30 seconds to 1 minute on high.
  13. Combine in all the toppings ingredients into the melted mixture.
  14. Remove the pan from the oven using oven mitt.
  15. Spread the toppings on the top of the baked bar. Press firmly to stick to the pre-baked carrot cake bar. Sprinkle fresh blueberries (if used) and slightly press them on top.
  16. Return to the oven for 15 minutes or until the topping is crispy and golden.
  17. Fully cool down - 1 hour- into the pan before removing the bars from the pan. 
  18. Cut into 16 squares. The topping will be a bit loss but you can add an extra drizzle of rice malt syrup or honey on top of the bars after baking to stick things together.

Recipe Source:sweetashoney.co

STRAWBERRY SHORTCAKE BARS


May happens to be Carpenters month! My son was born in May so we celebrate with cake or cupcakes. But he was born on our anniversary, so we have to celebrate the day after with cookies or cake. A few days later is my birthday, so we do more celebrating with more treats, or in this case, scrumptious Strawberry Shortcake Bars (there may have been pazookie in there too)!

These Strawberry Shortcake Bars from Divas Can Cook are now a favorite among the adults. The super soft cake like crust perfectly combines with a light layer of cream cheese and whipped cream, topped with fresh cold strawberries. It's heavenly! If that doesn't sing "Happy Birthday to you", I don't know what does!

INGREDIENTS
Butter Vanilla Cake:
  • ½ cup butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1½ cup all-purpose flour
  • ¾ cup milk
  • 1 tsp pure vanilla extract
  • 1 pint strawberries

Frosting:
  • 8 oz cream cheese, softened
  • ¼ - ½ cup powdered sugar
  • 8 oz frozen Cool Whip


INSTRUCTIONS:

  1. In a large bowl, beat together sugar and butter until creamy. Mix in eggs, baking powder and salt. Alternate between adding in the flour and milk, beating after each addition. Beat until all ingredients are combined. Stir in vanilla extract.
  2. Pour batter evenly into a greased and floured a 9 x 13 inch baking dish.
  3. Bake at 350 for 18-20 minutes until a toothpick comes out clean. We sure not to over bake. Cake should be flat and light in color. Let cool completely. Set aside.
  4. Dice up strawberries and set aside.
  5. In a large bowl, cream together cream cheese, powdered sugar and frozen whipped topping. Evenly spread cream cheese mixture over top of cooled cake. Top with diced strawberries.
  6. Refrigerate for 3 hours.
Recipe Source:lilluna.com
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